Step 1

Boil noodles according to package instructions until al dente. Rinse with tap water, drain, and set aside. I always cook the noodles 1 minute less than the package recommends. They’ll be a bit underdone, but will be perfectly cooked once stir fried in the sauce.

Step 2

Combine all the “Marinade” ingredients in a medium-sized bowl. Mix well and let marinate for 10 minutes.

Step 3

Whisk all the sauce ingredients together in a bowl. Chop aromatics and vegetables.

Step 4

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken in the pan. Cook for 30 to 45 seconds without touching, until the bottom turns slightly golden. Flip to cook the other side for 30 to 45 seconds, stirring occasionally, until the chicken turns white but the inside is slightly pink. Transfer the chicken to a plate.

Step 5

Add 1/2 tablespoon of oil. Add onion, carrot, bamboo, peppers, and bamboo shoots. Cook and stir until the veggies just start to turn soft, 1 minute or so. Transfer all the veggies to a plate.

Step 6

Add the remaining 1 and 1/2 tablespoons oil and the ginger, garlic and green onion. Stir a few times to release the fragrance.

Step 7

Add the noodles. Toss a few times with a pair of tongs. Add the cooked chicken and vegetables back into the pan. Pour the sauce over the ingredients. Toss to mix everything together well. The noodles are done when the sauce is absorbed, 1 minute or so.

Step 8

Transfer everything to serving plates and serve hot as main.