Oriental Chicken and Noodle Stir Fry

I think we have already discussed that there is a lack of good Chinese food around here, and by here I mean the whole country. If I want to indulge my cravings for Chinese I have to just make it myself. This dish is the marriage of a craving and leftover grilled teriyaki chicken. Do not be mislead by how ordinary this dish sounds. True, there are ordinary ingredients here, but they come together to make an extraordinary flavorful dish.The crisp vegetables, al-dente stir fry noodles and ginger sauce make this a winner and it literally took me only 20 minutes to make!  So, Qǐng màn yòng-請慢用 [请慢用!!! (Bon Appetit in Chinese but which literally translates to "please eat slowly"- how did they know??)

1 medium onion, sliced
1 carrot, julienned
1 cup snow peas
1 red pepper, thinly sliced
1 can baby corn, sliced
1 can sliced water chestnuts
2 chicken breasts, cut into small pieces
1 package stir fry noodles ( called noodles "lihaktzafa" in Israel and sold in the pasta aisle)
chopped scallions for garnish

For the Sauce:

11/2 tsp fresh grated ginger

2 garlic cloves, grated 

1 1/2 tsp sesame oil

1/2 cup soy sauce

2 Tbl brown sugar

2 tsp hoisin sauce

1/4 tsp wasabi powder 

1/4 canola oil

Make the sauce first. If you are using fresh chicken breast then let it marinate in a few tablespoons of the sauce. Put a few tablespoons of sauce in a pan and saute the vegetables for 2 minutes. Add the chicken and saute until cooked through, then add the rest of the sauce. While that is cooking, bring a pot of water to a boil and cook the noodles until almost al-dente. Add them directly into the pan and cook all together for another minute or so. Serve warm or room temperature and garnish with scallions.

and here is the close-up: