In a small bowl, whisk together tamari and arrowroot starch. Then add remaining stir fry sauce ingredients except the water. Stir to completely combine and set aside.
Fill a medium saucepan with water and bring to a boil. Add noodles and cook to package instructions. Drain and rinse with cold water. Set aside.
While the water for the noodles is heating up, heat olive oil in a large skillet over medium heat. Add the chicken and cook, breaking it up with a wooden spoon or spatula until it is cooked. Transfer chicken to a plate.
Add the peppers to the skillet and cook until slightly softened, about 5-6 minutes.
Return the chicken to the pan, give the sauce a good stir and pour it into the skillet. Add 4 tablespoons water and stir. Heat for 3-4 minutes then add the noodles.
Add the noodles and toss to coat. Cook for a couple of minutes until warmed. Season with salt and pepper, to taste. Serve immediately.
To garnish: Sesame seeds, green onions or scallions, lime wedges, crushed peanuts, cashews, or slivered almonds, fresh basil
To store: Store any leftovers in an airtight container in the refrigerator for 2-3 days.