Ingredients

• 1 1/2 lbs chicken breasts
• 1 small white onion, diced
• 2 large carrots, diced
• 2 stalks celery, chopped
• 1/2 large green bell pepper, diced
• 12 ounces chinese wheat flour noodles
• 2 eggs (optional)
• salt and pepper
• 1/4 cup soy sauce
• 1/2 tablespoon sesame oil (optional)
• 4 tablespoons oyster sauce
• 5 tablespoons vegetable oil
• 1 (12 ounce) bottle sesame and ginger marinade

Instructions

1. Chop all veggies and set aside seperately. Boil water in a large pot. Add carrots and celery first and cook for 7 minutes, drain set aside in large bowl. Add noodles to water and cook for time directed stirring occasionally. When noodles are cooked drain and rinse with cold water and set aside in the veggie bowl. Rinse the pot as we will be using it again.

2. Heat 2 tablespoons oil in large frying pan over med-high heat. Cut chicken in 2 inch cubes and lightly season with salt and pepper. When pan is hot (not too hot and shouldn't be smoking) add chicken and cook 4-5 minutes for chicken to brown a little on the bottom and turn all pieces then add onion. Reduce heat to medium and cover set timer for 7 minutes.

3. Now heat 3 tbsp oil in bottom of pot at medium heat. When oil is hot add eggs. Let whites cook most of the way through (about 60-90 seconds). Then take a spatula and break yolks and begin chopping and stirring until they are in very small pieces. Add green pepper, stir, remove from heat, add sesame oil.

4. About now the chicken should be close to done. Check a larger piece for doneness. If done remove from heat, if not stir and move on to next step.

5. Add noodles/veggies to oil/egg, then add soy/oyster/teriaki sauce, and stir very well. The pasta should have a very light oil coating (light is key). When pasta is hot again add chicken to the top. Slowly add sesame ginger marinade to taste. Stir well and enjoy.