Cook egg noodles in boiling water for 8-10 minutes until tender. Drain and toss with a little oil to prevent sticking.

Combine dark soy sauce, vinegar, garlic, ginger, cumin powder, hot chili sauce, and ketchup in a food processor and blend into a paste.

Heat sesame oil in a wok. Add red chili flakes and cook for half a minute, then add sliced onions.

Cook onions on high heat until translucent. Add the sauce paste and salt.

Increase heat to high and add sliced bell pepper, carrots, and beans. Cook for 2 minutes, keeping the vegetables crunchy.

Add shredded boiled chicken and cook for 7-8 minutes.

Add cooked noodles to the wok and stir to combine with the sauce, chicken, and vegetables. Add shredded cabbage.

Cook noodles on high heat, flipping frequently, for 3-4 minutes until the sauce is evenly distributed and the noodles are heated through.

Remove from heat. Garnish with chopped green onions and white sesame seeds and serve immediately.