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Export 12 ingredients for grocery delivery
Step 1
Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Let sit while you prep the remaining ingredients.
Step 2
In a small bowl or large liquid measuring cup, combine the three-quarters of the green onions, the remaining 3 tablespoons soy sauce, hoisin, garlic, ginger, and vinegar. Set near the stove. Reserve the remaining green onions for serving.
Step 3
Bring a large pot of salted water to a boil. Cook noodles until they are about 1 to 2 minutes from done, according to package instructions. They should be very al dente, still a little too firm to eat, but not excessively hard and chewy. Drain and toss with 1/2 tablespoon of the oil to prevent sticking.
Step 4
In a large skillet over medium-high heat, heat 1/2 tablespoon oil. Once the oil is hot, add the chicken. Cook until golden and fully cooked through, about 3 to 4 minutes. Remove to a plate.
Step 5
To the now-empty skillet, add the remaining 1 tablespoon oil. Add the vegetables and cook until they begin to brown and soften but are still fairly crisp, about 3 to 4 minutes.
Step 6
Add half the scallion mixture and saute until fragrant, about 1 minute.
Step 7
Add the noodles. Cook, using tongs to toss the noodles and coat them with the sauce, for 30 seconds.
Step 8
Add the eggs, sriracha, chicken, and remaining scallion mixture.
Step 9
Continue to stir fry and toss the noodles, until the eggs are cooked through and the noodles are tender, 1 to 2 minutes longer.
Step 10
Remove from heat. Sprinkle with the reserved green onions.
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