Chicken and Vegetable Stir-Fry with Noodles

Ingredients:
For the Chicken:
1 lb boneless, skinless chicken thighs or breast, thinly sliced (as seen in the middle section)
1-2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp mirin or rice wine (optional)
1 tsp sesame oil
Pinch of white pepper
For the Vegetables:
2 cups mixed stir-fry vegetables, cut into bite-sized pieces (from left section):
Red cabbage, shredded
Carrots, julienned or sliced
Red onion, sliced
Bell peppers (various colors), sliced
Baby corn, whole or halved
Green beans or snap peas (not clearly visible but common in stir-fries)
For the Noodles:
8 oz stir-fry noodles (egg noodles, ramen noodles without the seasoning packet, or lo mein noodles), cooked according to package directions and drained (from right section)
For the Stir-Fry Sauce:
1/4 cup soy sauce
1 tbsp oyster sauce (optional, for extra umami)
1 tbsp brown sugar or honey
1 tsp fresh ginger, grated
2 cloves garlic, minced
1 tbsp rice vinegar
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Other:
2-3 tbsp cooking oil (vegetable, canola, or peanut oil)
Optional garnishes: sesame seeds, chopped green onions
Instructions:
Marinate the Chicken: In a bowl, combine the sliced chicken with soy sauce, cornstarch, mirin (if using), sesame oil, and white pepper. Toss to coat and let marinate for at least 15-20 minutes while you prep other ingredients.
Prepare the Stir-Fry Sauce: In a small bowl, whisk together soy sauce, oyster sauce (if using), brown sugar, grated ginger, minced garlic, and rice vinegar. Set aside.
Cook the Noodles: Cook your chosen stir-fry noodles according to package instructions. Drain, rinse with cold water to prevent sticking, and set aside. You can toss them with a tiny bit of sesame oil to keep them from clumping.
Stir-Fry Chicken: Heat 1-2 tablespoons of cooking oil in a large wok or a very large skillet over high heat until shimmering. Add the marinated chicken in a single layer and spread it out. Let it sear for 2-3 minutes without moving, then stir-fry until cooked through and lightly browned. Remove the chicken from the wok and set aside.
Stir-Fry Vegetables: Add another tablespoon of oil to the hot wok, if needed. Add the harder vegetables first (like carrots, baby corn, green beans) and stir-fry for 2-3 minutes until they start to soften slightly. Then add the softer vegetables (cabbage, onions, bell peppers) and continue to stir-fry for another 2-3 minutes until they are crisp-tender.
Combine and Sauce: Return the cooked chicken to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk, then pour it over the chicken and vegetables. Bring to a simmer.
Thicken the Sauce: While the sauce is simmering, give your cornstarch slurry (cornstarch mixed with water) a stir, then slowly pour it into the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency.
Add Noodles: Add the cooked noodles to the wok. Toss everything together until the noodles, chicken, and vegetables are well coated with the sauce and heated through.
Serve: Transfer the stir-fry to serving plates. Garnish with sesame seeds and green onions, if desired.
Enjoy your homemade stir-fry!