Boil the noodles and set aside. In a bowl, mix the chicken pieces with the rest of the marinade ingredients and let it marinate in the fridge for 30 minutes. Add the vegetable oil to a pan. Add the chicken pieces one by one and cook for 4-5 minutes, turning occasionally until golden brown. Remove from the pan and place on a plate. Heat 1 tablespoon of sunflower oil and 1 tablespoon of sesame oil in a wok over medium-high heat. Add the onion and dried chilies and sauté for 2-3 minutes until the onion is slightly softened, stirring frequently. Add the ground black pepper and fry for another minute. Add the garlic, ginger, and green onions and fry for another 30 seconds. Add the soy sauce, white vinegar, chili paste, and sugar. Mix well and fry for another minute. Add the cooked chicken and noodles and toss everything together, stir-frying until the chicken is heated through. Enjoy!