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Pull the entire rotisserie chicken apart into large rough pieces directly in the bag. Skin on or off — your call. Set aside.
Bring chicken stock to a boil in a large pot. Add egg noodles and cook until just tender, 4–5 minutes, and the stock is fully reduced. Add more water or stock as needed.
In a wide deep skillet or wok over medium heat, melt butter. Let it cook until amber and nutty smelling, 3–4 minutes. Watch it closely and avoid burning the butter.
Add all minced garlic at once. Cook over medium, stirring constantly, 2–3 minutes until deeply golden and sweet smelling.
Add soy sauce, dark soy sauce, oyster sauce, fish sauce, sesame oil, sugar, scallions and rice vinegar. It'll sizzle hard.
Toss the cooked noodles, shredded chicken, and sauce together until every strand of noodle is coated and glossy. The sauce should coat everything with a little liquid pooling at the base.