Mix together the light soy sauce, hot chilli sauce, rice wine, garlic, ginger and five-spice powder in a bowl. Add the chicken and toss to coat evenly. Cover and leave to marinate at room temperature for 10 minutes.
Meanwhile, cook the noodles in a saucepan of boiling water for about 3 minutes, or according to the packet instructions, until just tender. Drain and set aside.
Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the chicken mixture and stir-fry for about 4–5 minutes until lightly browned. Add all the vegetables and stir-fry for about 4–5 minutes until just tender.
Add the drained noodles to the pan with the sweet chilli sauce and dark soy sauce and toss together for 3 minutes or until the noodles are piping hot. Serve in warmed bowls.