Step 1

Bring a large pot of salted water to a boil. Add the noodles and cook according to instructions on the package. Drain and stir in 1 teaspoon of olive oil. Set aside.

Step 2

In a small mixing bowl combine chicken broth, soy sauce, sherry wine and corn starch. Mix and set aside.

Step 3

In a large skillet over medium/high heat, heat 1 tablespoon of olive oil. Add green onion, sliced red bell pepper, snow peas and grated ginger. Stir-fry until tender, about 3-5 minutes. Transfer to a plate.

Step 4

Add 2 tablespoons of olive oil to the skillet and heat on the medium/high heat. Divide chicken in two batches, stir-fry each batch of chicken until chicken is cooked thru about 5 minutes.

Step 5

Add vegetables, noodles and broth mixture and stir-fry for 2 minutes or until noodles are heated thru. Serve warm with a splash of sesame seed oil and soy sauce for seasoning. Grab a fork and enjoy!