# What You’ll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
02 - 1 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
→ Sauce
05 - 4 tbsp soy sauce
06 - 2 tbsp hoisin sauce
07 - 2 tbsp brown sugar
08 - 2 tbsp water
09 - 1 tbsp rice vinegar
10 - 1 tbsp oyster sauce (optional)
11 - 1 tsp sesame oil
12 - 2 cloves garlic, minced
13 - 1 tbsp fresh ginger, minced
14 - 1/2 tsp crushed red pepper flakes (optional)
→ Vegetables & Noodles
15 - 1 red bell pepper, thinly sliced
16 - 1 cup snap peas, trimmed
17 - 4 spring onions, sliced (plus more for garnish)
18 - 7 oz dried rice noodles or 3 cups cooked leftover pasta
19 - 2 tbsp neutral oil (e.g., canola or sunflower)
20 - 2 tbsp toasted sesame seeds (for garnish)
# Directions:
01 - Cook dried rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
02 - In a medium bowl, toss chicken slices with cornstarch, salt, and black pepper until evenly coated.
03 - Whisk together soy sauce, hoisin sauce, brown sugar, water, rice vinegar, oyster sauce (if using), sesame oil, garlic, ginger, and crushed red pepper flakes in a small bowl. Set aside.
04 - Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add chicken in a single layer and stir-fry until golden and cooked through, about 4–5 minutes. Remove and set aside.
05 - Add remaining oil to the pan. Stir-fry red bell pepper and snap peas for 2–3 minutes until crisp-tender.
06 - Return chicken to the pan, add sliced spring onions, and pour in the sauce. Stir to coat and simmer for 1–2 minutes until sauce slightly thickens.
07 - Add cooked rice noodles or leftover pasta to the pan. Toss thoroughly to combine and heat through.
08 - Plate immediately, garnishing with extra spring onions and toasted sesame seeds.
