Soak the rice noodles in warm water for about 10 minutes, then drain and set aside.

In a large wok, heat vegetable oil over medium heat. Add onion and garlic, stirring for 2-3 minutes until translucent.

Stir in carrots, cabbage, and snow peas, sautéing for 3-4 minutes until vegetables soften.

Add cooked chicken, stirring gently for 2 minutes until warmed through.

Pour in soy sauce, oyster sauce, and black pepper, stirring to combine for 1 minute.

Add chicken broth and bring to a simmer. Add noodles, tossing to coat for 3-5 minutes until cooked.

Remove from heat and serve garnished with cilantro or green onions and lemon wedges.