How to make it:
In a small mixing bowl, make the sauce by stirring together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch. Set aside.

Slice the chicken into bite size thin pieces (lightly drizzle with oil if you are using a stainless steel pan). Also, prepare the veggies: dice the garlic (do not mince or it will burn), dice the bok choy, trim the snap peas, slice the mushrooms, peel and slice the ginger... Use whatever veggies you love! Get all of the dicing done right away.

Next, boil the noodles to the package directions. Strain, rinse under cold water and set aside. Drizzle a little oil over them if they're going to sit a while.

Heat a dry wok or large, heavy-bottomed skillet (like a braiser) over high heat. Add the cooking oil once you're ready to cook. You'll see wisps of white smoke almost immediately; add the ginger then garlic and cook, stirring, until light brown and fragrant, about 20 seconds.

Add the chicken pieces and cook, stirring occasionally, until medium, about 1 minute.

Stir in the cooked noodles and veggies and cook together, stirring and tossing, until the veggies start to soften and turn bright green, about 1 minute.

Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute.
Cook, stirring and tossing, until the chicken is cooked through, about 1 more minute, and the sauce starts to bubble into a glaze.

Top with toasted sesame seeds and sliced scallions.

Serve hot and enjoy!