Bring a large pot of salted water to a boil and cook high-protein noodles according to package specifications, approximately 6 minutes. Drain and reserve 2 tablespoons of noodle water.

Heat neutral oil in a wok or large non-stick skillet over medium-high heat.

Add sliced chicken breast to the pan and sauté until golden brown and fully cooked, approximately 5-7 minutes.

Reduce heat to medium and add minced garlic, stirring constantly for 60 seconds until fragrant but not burnt.

Incorporate crispy chili oil, soy sauce, dark soy sauce, rice vinegar, and shelled edamame into the pan.

Add the cooked noodles and reserved noodle water to the skillet, tossing vigorously to emulsify the sauce and coat the noodles evenly.

Remove from heat and garnish with sliced scallions before serving immediately.