Preparation Steps

• Gather all the ingredients and tools for this recipe.
• Peel and mince cloves garlic and ginger.
• Mince scallions, white parts only.
• Roughly chop baby corns.
• Cut Scallions, greens into 1'' lengths.
• Thinly slice carrots and yellow bell peppers.
• Cut zucchini into matchsticks.
• Chop cilantro.
• Slice two hot peppers.

Cooking Instructions

For the stir fry sauce

• Combine all the ingredients for the stir fry sauce in a small bowl. Set aside for the flavors to combine. For hotter sauce, add in some Sriracha.

For the stir fry noodles

• Cook the noodles according to the package. Typically, you bring the water to a boil and then turn off the stove, allowing the noodles to soak in the hot water. Cool them after they are cooked and coat lightly with oil to prevent clumping.
• Be sure to SET ASIDE ½ CUP of the liquid the noodles cooked in!

For the stir fry

• Slice your chicken breasts relatively thin, about ¼". Any thinner and the meat will be dry. Any thicker, and it won't cook fast enough.
• Heat the sesame oil and olive oil over high heat. You'll know when the pan is hot when the oil shimmers.
• Add in the chicken. Allow to cook and brown for 2 minutes.
• Add in the carrots, then the bell peppers and broccoli. Wait for 30 seconds to 1 minute, stirring, before adding in the additional ingredients.
• Add in the zucchini, scallions, bamboo shoots & corn. Cook for 2-3 minutes until the zucchini starts to soften just a bit.
• Add in 2 Tablespoons of the Stir Fry Sauce and Sriracha. Mix well and cook until the liquid has been mostly absorbed.
• Reduce the heat on the stove to medium heat.
• Add in ¼ cup of the reserved noodle liquid and 2 Tablespoons of the Stir Fry sauce.
• Add in the cooked spicy noodles and mix well. Taste and adjust the seasonings. If you need more sauce, now is the time to add.