Preheat the oven to 425 degrees. Soak the skewers in a shallow dish filled with water to prevent them from burning in the oven. Thinly slice the scallions, keeping the white and green parts seperate. Trip and halve the green beans. Halve, peel, and thinly slice the red onion. Mince or grate the garlic. Cut the chicken into bite-sized pieces.

In a medium bowl, combine the garlic, half the soy sauce, and 1/2 tablespoon oil. Toss in the chicken and set aside to marinate.

Heat 1/2 tablespoon oil in a large pan over medium-high heat. Add the red onion, and cook, tossing occasionally, for about 7 minutes, or until golden brown.

Meanwhile, remove the chicken from the marinade, then thread it onto skewers. Place on a lightly oiled baking sheet and bake in the oven for about 10 minutes, until caramelized and cooked through.

While the chicken bakes, add another 1 tablespoon oil to the pan with the onions. Add 2/3 of the noodles, green beans, scallion whites, and 1/4 cup water to the pan and cook, stirring occasionally, until water evaporates and green beans become crisp-tender. Cook another 4-5 minutes, without stirring, until noodles begin to crisp on the bottom of the pan.

Remove the chicken from the oven and glaze it with half the hoisin sauce. Then, return the baking sheet to the oven and cook for another 2 minutes to set the glaze.

Toss the noodles with the remaining soy sauce, remaining hoisin sauce, and as much sriracha as you dare.

Serve the chicken skewers over the noodles and sprinkle with scallion greens.