Stir-Fried Chicken and Veggie Noodle Bowl

1Prepare the rice noodles (200 g) according to package instructions until just tender. Drain and rinse under cold water to stop cooking; set aside.

2In a small bowl, whisk together soy sauce (3 tablespoons), oyster sauce (1 tablespoon), hoisin sauce (1 tablespoon), sesame oil (1 teaspoon), and crushed red pepper flakes (½ teaspoon) (if using). Set the sauce mixture aside.

3Heat 1 tablespoon of vegetable oil (2 tablespoons) in a large wok or skillet over medium-high heat until shimmering.

4Add the sliced chicken breast to the wok, season lightly with salt and pepper, and stir-fry for 4-5 minutes until cooked through and lightly browned. Remove the chicken from the wok and set aside.

5Add the remaining 1 tablespoon of vegetable oil (2 tablespoons) to the wok. Add minced garlic (3 cloves) and grated ginger; stir-fry for about 30 seconds until fragrant.

6Add the sliced red bell pepper, (1) julienned carrot (1 medium), and snap peas (1 cup) to the wok. Stir-fry the vegetables for 3-4 minutes until they are crisp-tender but still vibrant in color.

7Return the cooked chicken to the wok along with the sliced green onions (3). Pour the prepared sauce over the mixture and toss to coat everything evenly.

8Add the cooked rice noodles (200 g) to the wok. Using tongs or two large spoons, gently toss the noodles with the chicken, vegetables, and sauce until heated through and well combined, about 2 minutes.

9Taste and adjust seasoning with additional salt or pepper if needed.

10Divide the stir-fried chicken and veggie noodles into serving bowls. Garnish with toasted sesame seeds (1 tablespoon) and fresh cilantro leaves. Serve immediately with lime wedges on the side for squeezing over the top.