Step 1

Start by boiling water in a large pot if you're using raw or dried noodles. Next, combine all the ingredients for the sauce in a medium size bowl and stir together until the sugar dissolves.

Step 2

Add one tablespoon of the sauce to the chicken to use as a marinade. Let the chicken marinate while prepping the vegetables.

Step 3

If using raw egg noodles, boil for 2 minutes or until al dente. If using dried noodles, boil them one minute less than the package instructions state. The noodles should be al dente and not overcooked.Drain and rinse the noodles under running water and then drizzle a tiny amount of oil on them to prevent them from sticking together. Note: the yellow egg noodles I used in the photo came pre-cooked. Simple rinse them under hot water to separate the strands.

Step 4

Heat a wok or pan to medium high heat and add the oil. Cook the chicken until fully cooked and then remove it from the pan and set it aside.

Step 5

Add the vegetables to your pan and stir fry together for 2 to 3 minutes or until tender but still crisp.

Step 6

Add the noodles and sauce to the pan and toss everything together for 1 minute. The sauce should become shiny, glossy, and thick. Make sure the sauce coats all the noodles.

Step 7

Add the cooked chicken and chopped scallions to the pan and toss it once more to combine.

Step 8

Garnish with sesame seeds and serve.