In a medium bowl, combine the chicken pieces with cornstarch, 1 tbsp light soy sauce, and Shaoxing wine. Mix well and set aside to marinate for at least 15 minutes.

In a separate small bowl, whisk together the sauce ingredients: Chinkiang vinegar, 2 tbsp light soy sauce, dark soy sauce, sugar, and ground Sichuan peppercorns. Set aside.

Cook noodles according to package directions until al dente. Drain and toss with a little sesame oil to prevent sticking.

Heat 1 tbsp of oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until golden brown and cooked through. Remove from the wok and set aside.

Add the remaining 1 tbsp of oil to the wok. Add the dried red chilies and stir-fry for 30 seconds until fragrant. Add the minced garlic and grated ginger, followed by the chopped bell pepper and onion. Stir-fry for 2-3 minutes until crisp-tender.

Return the chicken to the wok. Pour the prepared sauce over everything and bring to a simmer. Allow the sauce to bubble and thicken for about 1 minute.

Add the cooked noodles and roasted peanuts to the wok. Toss everything together until the noodles are well-coated and heated through. Serve immediately, garnished with sliced scallions.