How to make
For best results prepare this Chinese dish in a wok, but if you don't have one, any deep pan will do. You will be cooking on very high heat, thus it's important to prepare all the ingredients in advance.
Start by marinating the meat, since it needs to rest for at least 20-30 minutes. Cut the chicken into stripes with equal size and add 1-2 tbsp of oil, 1 tbsp corn starch, soy sauce, black pepper, a pinch of salt, 1/2 tsp sugar, and garlic powder. Mix well and refrigerate.
Cook the noodles following the instructions on the packet. Some basic rules are that they should be dipped in boiling water, usually it takes 4-5 minutes to cook, and you can crush them into smaller pieces before cooking. Strain the cooked noodles, drizzle abundantly with sesame oil and toss to avoid them from sticking.
Chop the carrots, mushrooms and peppers into juliens of equal size, so they cook evenly, but remain crunchy. Cut the chilly peppers into rounds and the onion into 4-5 chunks.
Heat 2-3 tbsp of oil on high temperature. Add the marinated chicken and cook for a few minutes. When cooked remove from the wok and set aside.
In the same oil, add a tbsp of chilli pepers, and 1/2 tsp ginger. After 20 seconds add the vegetables gradually, starting from the ones that need more time to cook (carrot, peppers, onion).
Since the cooking temperature is really high, stir and toss the vegetables to avoid burning and expect them to cook really fast. Once they are cooked reduce the heat and add the chicken and noodles. Season with 1-2 tbsp of Soy sauce and 1 tsp of oil.
Serve hot and enjoy!
