1. Cut chicken into strips
2. Whisk soy sauce, flour, and sesame oil together in a large bowl until smooth
3. Add chicken strips and toss to coat; cover and refrigerate for at least 20 minutes
4. Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside

5. Bring a large pot of water to a boil
6. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes
7. Drain and rinse with cold water

8. Heat vegetable oil in a large skillet
9. Cook garlic in hot oil for 30 seconds
10. Add marinated chicken; cook and stir until browned and no longer pink in the center, 5 to 6 minutes
11. Remove chicken mixture to a plate
12. Cook and stir bok choy, zucchini and carrot in the hot skillet until softened, about 2 minutes
13. Return noodles and chicken mixture to the skillet
14. Pour broth mixture into noodle mixture; cook and stir until warmed through, about 2 minutes
15. Serve garnished with green onions