Discard the chicken skin, then remove the meat from the bones and shred.
Bring a large pot of water to a boil. Salt it, add the noodles and follow cooking directions according to the package. Do not cook the noodles until you are already cooking your stir-fry.
Heat the oil in a large skillet over high heat, add the pepper, onion (or scallions), chiles, ginger and garlic and stir-fry for 2 to 3 minutes. Add the fish sauce (or oyster sauce), soy sauce (or liquid amino), stock and chicken; stir. Heat the chicken through, then add the tomatoes. Drain the noodles and add along with the lettuce, basil and mint; squirt in some sriracha and toss to combine. Adjust seasonings to taste.