Cook the Noodles: Begin by boiling a pot of water, then add either egg noodles or rice noodles according to package instructions. Cook for about 5-7 minutes until they're al dente, ensuring they still have a slight bite. Once cooked, drain the noodles and rinse briefly with cold water to prevent them from sticking together. Set the noodles aside while you prepare the rest of the ingredients.

Sear the Chicken: In a large wok or non-stick skillet, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering. Add the sliced boneless skinless chicken breast, spreading it out evenly in a single layer. Sauté for approximately 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

Add Aromatics: With the chicken cooked, stir in the minced garlic and grated ginger, allowing them to bloom in the hot oil for about 1-2 minutes.

Incorporate Vegetables: Add your mixed vegetables to the wok. Toss in bell peppers, carrots, broccoli, and snap peas, and stir-fry for about 3-5 minutes.

Season and Combine: Pour in soy sauce and sesame oil over the chicken and vegetable mixture. Stir to ensure all ingredients are coated evenly and continue cooking for another 1-2 minutes.

Add the Noodles: Gently toss the cooked noodles into the wok. Stir-fry for about 2-3 minutes, allowing the noodles to warm through and soak up the sauce.

Garnish and Serve: Remove the wok from heat and plate your Stir Fry Noodles with Chicken. Top with chopped green onions and sesame seeds.