In a small bowl, combine soy sauce and cornstarch. Add chicken and toss to coat. Set aside.

Heat vegetable oil in a large skillet or wok over medium heat. Add garlic and ginger and cook until fragrant, about 1 minute.

Add chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.

In a separate small bowl, whisk together Szechuan sauce and rice vinegar. Pour over chicken and stir to coat.

In a large bowl, combine cooked rice noodles, shredded carrots, sliced cucumbers, green onions, and cilantro.

Add chicken mixture to the bowl and toss to combine.

Garnish with chopped peanuts and serve immediately.