📖 Instructions

1. Prepare the Noodles: Cook your favorite type of noodles (such as egg noodles, ramen, or spaghetti) according to package instructions. Drain well and set aside. Toss with a little sesame oil to prevent sticking. Ensure they're slightly undercooked as they'll continue to cook in the stir-fry.
2. Marinate the Chicken: In a bowl, combine the diced chicken with soy sauce, ginger, and garlic. Mix well and let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. The longer it marinates, the more flavorful it will be! I forgot to add chicken last time, it was not good
3. Prepare the Sauce: In a small bowl, whisk together the brown sugar, soy sauce, hoisin sauce, rice vinegar, and cornstarch. Make sure there are no lumps. Set aside. Taste and adjust sweetness or saltiness to your preference. If you like it spicy, add a pinch of red pepper flakes.
4. Stir-Fry the Chicken: Heat vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until fully cooked and slightly browned. This should take about 5-7 minutes. Remove the chicken from the wok and set aside.
5. Stir-Fry the Vegetables: Add a little more oil to the wok, if needed. Add the sliced bell peppers and onions and stir-fry until they are tender-crisp, about 3-5 minutes. Don't overcook them; you want them to retain some of their crunch.
6. Combine Everything: Return the cooked chicken to the wok with the vegetables. Pour the prepared sauce over the chicken and vegetables. Stir continuously until the sauce thickens and coats the ingredients evenly. This should only take a minute or two. Make sure not to burn the sauce!
7. Add the Noodles: Add the cooked noodles to the wok and toss everything together until the noodles are well coated with the sauce and heated through. Stir-fry for another 2-3 minutes, ensuring everything is well combined.
8. Garnish and Serve: Garnish with sesame seeds and chopped green onions. Serve immediately and enjoy! This dish is best served hot.