1-Making chicken stir fry noodles starts with getting your ingredients ready for fast cooking. First, bring a medium pan of salted water to a boil, add the 12 oz rice noodles, and cook for 2 to 4 minutes until barely tender. Drain them and toss with 1 tablespoon vegetable oil to keep them from sticking.

2-Next, heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Season the 1 lb skinless boneless chicken breasts, sliced into bite-size strips, with salt and black pepper, then stir-fry for about 3 minutes until just cooked, and set aside. Now, sauté the sliced red bell pepper, 1 cup chopped broccoli, and 4 oz sliced shiitake or portobello mushrooms for 1 minute, then add the 1 tablespoon fresh peeled and grated ginger and stir-fry for 2 more minutes.

3-In a bowl, mix 1/2 cup chicken stock, 2 tablespoons soy sauce, 2 tablespoons ketchup, and 1 teaspoon cornstarch to create the sauce. Return the cooked chicken, noodles, and this sauce to the skillet, then stir-fry everything for 3 minutes until hot and cooked through. Finish with a few drizzles of sesame oil and adjust salt and black pepper before serving. The whole process takes about 20 minutes for prep and 10 minutes for cooking, totaling 30 minutes, so it’s perfect for a quick dinner.