1tablespooncornstarchplus 1 tablespoon water for cornstarch slurry
3green onionssliced thin on an angle
Instructions
Prep all the vegetables, marinate the chicken strips and make the stir-fry sauce all before you start, so making the actual stir-fry is a breeze.
While prepping the vegetables, bring a pot of water to a boil. Add noodles and cook 2 to 3 minutes (or 1 minute shy of the package directions). Drain noodles into a colander and rinse with cold water.
In a 12-inch chefs pan or wok, heat a tablespoon of toasted sesame oil on high-heat until smoking. Add in chicken in an even layer and cook for 2 to 3 minutes undisturbed until a golden crust forms. Stir and continue to cook for 1 minute.
Add in all the vegetables, toss and cook until glossy (about 2 to 3 minutes). Add in the cooked noodles and the sauce and toss. Once the sauce is boiling, pour in the slurry and cook for another minute or two until thickened.
Serve stir-fry in bowls with a sprinkle of sliced green onions.