Marinade the Boneless, Skinless Chicken Thigh (1.5 pound) in Lemongrass (3 tablespoon), Soy Sauce (1 tablespoon), and Brown Sugar (1 tablespoon) for about 30 minutes to an hour.
Heat up Canola Oil (3 tablespoon) in a wok. Stir fry Yakisoba Noodles (1 package). Add Soy Sauce (2 tablespoon) and Fish Sauce (2 tablespoon). Stir well but be careful not to break up the noodles. Add Carrot (to taste). Set aside.
Stir fry the chicken until fully cooked.
You can add the noodles back into the wok or serve the chicken and the noodles separately.
Mix Fish Sauce (2 teaspoon), Rice Vinegar (2 teaspoon), Granulated Sugar (1 tablespoon), Lemon Juice (1 tablespoon), and Water (1 tablespoon) for the dipping sauce. Serve the sauce on the side.
Garnish with Cucumber (to taste), Scallion (to taste), Jalapeño Pepper (to taste), and Fresh Cilantro (to taste).