In a large bowl, cover the glass noodles with hot tap water and soak until pliable, 4 to 5 minutes, then drain.
While the noodles soak, prepare the remaining ingredients.

• Cut a small corner from the ground chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
• Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.

In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Add the white parts of the scallions, fermented black bean sauce base, and as many japones chiles as you like and cook, stirring frequently, until fragrant, about 1 minute.
Add the stir-fry blend, chicken broth, noodles, and 1 cup [2 cups] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the chicken is cooked through and the noodles are tender, 2 to 3 minutes, adding more water if the sauce is dry. Stir in the carrots and cabbage and cook until starting to soften, 1 to 2 minutes. Remove from the heat, discard the chiles, and season to taste with salt and pepper.

Transfer the noodles, chicken, and sauce to individual bowls. Garnish with the green parts of the scallions and serve.