# What You'll Need:
→ Protein
01 - 1 lb boneless, skinless chicken breast, thinly sliced
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
→ Noodles
05 - 9 oz egg noodles or rice noodles
→ Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 1 cup snap peas, trimmed
08 - 2 medium carrots, julienned
09 - 2 spring onions, sliced
→ Sauce
10 - 3 tbsp soy sauce
11 - 2 tbsp fresh lemon juice
12 - 1 tbsp honey
13 - 1 tbsp oyster sauce
14 - 3 cloves garlic, minced
15 - 1 tbsp fresh ginger, grated
16 - 1 tsp lemon zest
17 - 2 tbsp water
→ For Cooking
18 - 2 tbsp vegetable oil
→ Garnish (optional)
19 - Fresh cilantro or parsley, chopped
20 - Lemon wedges
21 - Toasted sesame seeds
# Directions:
01 - In a bowl, combine thinly sliced chicken with 2 tablespoons soy sauce, cornstarch, and sesame oil. Toss thoroughly and allow to marinate for 10 minutes.
02 - Cook noodles according to package directions. Drain, rinse under cold water to stop cooking, and set aside.
03 - Whisk together soy sauce, fresh lemon juice, honey, oyster sauce, minced garlic, grated ginger, lemon zest, and water in a small bowl until fully combined.
04 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add marinated chicken and stir-fry for 4 to 5 minutes until just cooked through. Remove and set aside.
05 - Add remaining 1 tablespoon vegetable oil to the pan. Stir-fry red bell pepper, snap peas, and julienned carrots for 2 to 3 minutes until tender-crisp.
06 - Return the cooked chicken to the pan, add the prepared noodles, and pour in the sauce. Toss everything together over high heat for about 2 minutes until heated through and well coated.
07 - Stir in sliced spring onions just before serving.
08 - Plate immediately and garnish with chopped cilantro or parsley, lemon wedges, and toasted sesame seeds if desired.
