Servings: 4

16 ounce fresh chow mein noodles or 8 ounces dried spaghetti, cooked according to instructions 16 ounce fresh chow mein noodles or 8 ounces dried spaghetti, cooked according to instructions
2 tablespoons olive oil, divided 2 tablespoons olive oil, divided
1 lb boneless chicken breast, cut into 1" cubes 1 lb boneless chicken breast, cut into 1" cubes
3 garlic cloves, minced 3 garlic cloves, minced
1/2 tablespoon of minced ginger ½ tablespoon of minced ginger
1 red bell pepper, sliced thinly 1 red bell pepper, sliced thinly
1 medium carrot, sliced into thin matchsticks 1 medium carrot, sliced into thin matchsticks
2/3 cup Shanghai bok choy, washed and sliced thinly ⅔ cup Shanghai bok choy, washed and sliced thinly
1/2 cup snow peas, trimmed ½ cup snow peas, trimmed
Sesame seeds for serving Sesame seeds for serving
 
Sauce Sauce
1 tablespoon corn starch 1 tablespoon corn starch
1 tablespoon oyster sauce 1 tablespoon oyster sauce
1 tablespoon soy sauce 1 tablespoon soy sauce
2 teaspoons brown sugar 2 teaspoons brown sugar
2 teaspoons of fish sauce 2 teaspoons of fish sauce
1 teaspoon of Mirin or Chinese cooking wine or dry sherry 1 teaspoon of Mirin or Chinese cooking wine or dry sherry
salt and pepper to taste salt and pepper to taste
1/4 cup of water and reserve another 1/2 cup water to thin out the sauce ¼ cup of water and reserve another ½ cup water to thin out the sauce

In a medium bowl, whisk together ingredients for sauce. Pour half over chicken in another bowl and marinate for at least 30 minutes. Reserve remaining sauce.
Prepare noodles according to package directions.
In a large non-stick pan or wok, heat 1 teaspoon of oil over medium high heat. Add chicken and saute for 2 to 3 on each side, until browned. Remove chicken and set aside on a serving plate.
Swirl in another teaspoon of oil and add garlic and ginger. Stir fry for 1 minute or until fragrant, add green onions and shallots and stir fry for another minute. Add bell peppers, carrots, bok choy and snow peas and stir fry for 2 to 3 minutes, until vegetables are tender with a slight crisp. Transfer vegetables to serving platter.
Return pan to wok and add 2 teaspoons of oil. Add noodles and stir fry for a minute. Pour reserved sauce and toss with tongs. Return chicken and vegetables to pan and combine with sauce.Once the sauce boils and thickens up, turn down heat and adjust seasonings. Add more water if the sauce is too thick.
Serve with sesame seeds, if desired.