Prepare the sauce by combining 2 tablespoons of soy sauce, 1 tablespoon of white vinegar, 2 tablespoons of sugar, 1 teaspoon of corn starch, and a pinch of red chili flakes in a small bowl. Mix well until the corn starch and sugar are dissolved.

Cut 400 grams of meatless chicken into bite-sized pieces. In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Add the meatless chicken and stir-fry until golden and crispy, about 5-7 minutes. Remove from the skillet and set aside.

In the same skillet, add another tablespoon of sesame oil. Add 1 sliced bell pepper and 1 sliced onion along with 2 minced garlic cloves and 1 tablespoon of grated ginger. Sauté until the vegetables are tender and aromatic, about 3-4 minutes.

Return the meatless chicken to the skillet and pour in the prepared sauce. Stir well to combine and cook for another 2-3 minutes until the sauce thickens and coats the chicken.

Meanwhile, cook 200 grams of egg noodles according to package instructions until al dente. Drain and add to the skillet with the chicken and vegetables. Toss everything together to evenly coat the noodles with the sauce.

Garnish with chopped spring onions and serve hot. Adjust seasoning with additional soy sauce or chili flakes to taste.