Prepare the marinade: In a large bowl, combine light soy sauce, hot chili sauce, rice vinegar, garlic, ginger, and five-spice powder. Add the chicken and stir to coat. Let marinate for 10 minutes.
Cook the noodles: Cook the noodles according to the package instructions and drain well.
Stir-fry the chicken: Spray a large non-stick wok or frying pan with low-calorie cooking spray. Add the marinated chicken and stir-fry over high heat for 4-5 minutes, or until lightly browned.
Add the vegetables: Add the mangetout, water chestnuts, bamboo shoots, and red pepper to the wok. Stir-fry for an additional 4-5 minutes.
Combine noodles and sauces: Add the cooked noodles, sweet chili sauce, and dark soy sauce to the wok. Cook for another 4 minutes, or until piping hot.
Serve: Divide the chow mein among four bowls and serve immediately. Garnish with thinly sliced red chili peppers, if desired.
Note: For a vegetarian option, replace the chicken with firm tofu.
