Directions

1. Rinse cooked noodles with cold water and toss with sesame oil. Set aside.
2. Heat vegetable oil in a wok or large nonstick skillet. Add chicken and garlic to pan. Cook a few minutes, until chick­en loses its raw appear­ance. Remove from pan and reserve. Clean pan if needed, then add 1 tbsp (15 mL) vegetable oil.
3. Add mushrooms and carrots to pan. Cook for 2 min­utes. Add broc­coli and cook for a few mi­nutes, until it turns bright green. Add stock, oyster sauce and soy sauce. Bring to a boil.
4. Add noodles and chicken. Cook over low heat for about 3 minutes, tossing gently until noodles have absorbed the liquid and every­thing is very hot. To thicken sauce, combine water with corn­starch, then add to noodles. Cook until thick. Toss in green onions.