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1
Bring a saucepan of lightly salted water to a boil.
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2
Cook the noodles about 2 minutes, until barely tender.
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3
Drain and rinse under cold running water.
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4
Toss with 1 tbsp oil.
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5
Heat 1 tbsp of the oil in a wok over high heat.
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6
Add the chicken and stir-fry for 3 minutes.
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7
Remove and set aside.
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8
Add the peppers, mushrooms, and ginger to the wok and stir-fry for 3 minutes.
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9
Mix together the chicken stock, ketchup, soy sauce, and cornstarch.
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10
Return the chicken to the wok, add the noodles, and pour in the stock mixture.
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11
Stir-fry for 3 minutes, until the chicken is cooked through.
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12
Just before serving, drizzle with the sesame oil and sprinkle with the sesame seeds.
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13
Variation: Vegetable and Noodle Stir-fry
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14
Replace the peppers with 1 cup small broccoli florets, 1 sliced yellow squash, and 4 cherry tomatoes, halved.
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15
Add the broccoli and yellow squash with the ginger but add the tomatoes during the last minute of cook.
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16
Sliced onion, added with the broccoli, is also good.
