Directions:

• 1.

  In a medium bowl, season the chicken with pepper, salt and 1 tablespoon of sesame oil. Mix thoroughly and set aside.

• 2.

  In a separate medium bowl, combine the chicken broth, remaining tablespoon of sesame oil, soy sauce, hoisin sauce, and cornstarch. Mix thoroughly and set aside.

• 3.

  Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chicken and cook until no longer pink inside, 3-4 minutes. Remove the chicken from the pan and set aside.

• 4.

  Add the garlic and ginger to the pan and cook until fragrant.

• 5.

  Add the mushrooms, onions, carrots, and sugar snap peas. Stir fry until the vegetables are tender.

• 6.

  Return the cooked chicken to the pan and add the cooked egg noodles and reserved sauce. Cook for 3 minutes, until everything is well-coated in the sauce.

• 7.

  Serve garnished with scallions.

• 8.

  Enjoy!