Dissolve cornstarch in soy sauce and add chicken broth, orange rind and sugar.
Cook noodles in boiling salted water. Drain and cool.
While noodles are cooking, heat 2 tablespoons oil in a skillet over moderate heat. Season chicken with salt and pepper and brown in skillet until golden. Transfer meat to a bowl.
Pour remaining oil in skillet and sauté garlic, ginger, snowpeas, red pepper and green onion for 4 minutes. Add conrstarch and soy sauce mixture, stirring constantly until thickened. Add meat with cooking juice, if any. Correct seasoning.
Combine with noodles and serve.