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Make the sauce by whisking together soy sauce, rice vinegar, sweet chili sauce, oyster sauce, water, and arrowroot flour. Taste and adjust as needed, then set aside.
Prepare the noodles by adding them to a large bowl and covering with boiling water. Let sit for 5 minutes, then drain and set aside.
In a large skillet over medium heat, add sesame oil. Once hot, add ground chicken and cook until browned, breaking it into tiny pieces.
Add garlic, ginger, and Chinese 5 spice to the chicken. Stir for 2-3 minutes.
Add shredded cabbage and carrots to the skillet and cook for 4-5 minutes.
Add the sauce, noodles, and bean sprouts to the skillet, stirring until everything is coated well.
Reduce heat to low and cook for 2-3 minutes.
Remove from heat, taste, and add salt and pepper to adjust seasoning.
Plate the noodle bowls and garnish with chopped cilantro and lime wedges.