Grilled Chicken Thighs with Ginger-Scallion Noodles

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5 tablespoons oyster sauce

6 tablespoons vegetable oil, plus more for the grill

1/2 teaspoon five-spice powder

Kosher salt and freshly ground pepper

1 1/2 pounds skinless, boneless chicken thighs (4 to 6 pieces)

8 ounces thin Chinese stir-fry noodles or ramen noodles

2 carrots, thinly sliced on the diagonal (about 1 cup)

4 ounces snow peas, halved

2 bunches scallions, roughly chopped

1 2-inch piece fresh ginger, roughly chopped

2 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar