# What You Need:
→ Protein
01 - 1 lb boneless, skinless chicken breast or thighs, thinly sliced
→ Noodles
02 - 9 oz dried udon, soba, or rice noodles
→ Vegetables
03 - 1 red bell pepper, thinly sliced
04 - 1 medium carrot, julienned
05 - 3.5 oz sugar snap peas, trimmed
06 - 2 spring onions, sliced
→ Sauce
07 - 4 tablespoons low-sodium soy sauce
08 - 2 tablespoons brown sugar
09 - 1 tablespoon toasted sesame oil
10 - 1 tablespoon rice vinegar
11 - 2 teaspoons fresh ginger, grated
12 - 2 cloves garlic, minced
13 - 1 teaspoon cornstarch, optional for thickening
→ Garnish
14 - 2 tablespoons toasted sesame seeds
15 - Fresh coriander or cilantro, chopped
16 - Lime wedges, optional
# Directions:
01 - Cook noodles according to package directions. Drain and rinse under cold water. Set aside.
02 - In a small bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, ginger, garlic, and cornstarch if using. Set aside.
03 - Heat a large nonstick skillet or wok over medium-high heat. Add a splash of oil.
04 - Add sliced chicken and cook until browned and cooked through, 4 to 5 minutes. Remove chicken and set aside.
05 - In the same pan, add a little more oil if needed. Stir-fry bell pepper, carrot, and snap peas for 2 to 3 minutes until just tender but still crisp.
06 - Return chicken to the pan. Pour in the sauce and toss everything to coat. Simmer for 1 to 2 minutes until the sauce thickens slightly.
07 - Add cooked noodles and spring onions. Toss well to combine and heat through.
08 - Divide among bowls. Garnish with sesame seeds, fresh coriander, and lime wedges if desired.
