1-Step 1: Make the Sauce Before anything else, combine all your sauce ingredients in a small bowl. Whisk together 2 tbsp dark soy sauce, 1 tbsp oyster sauce, the juice of half a fresh lime, 1 tsp brown sugar, and between 1/8 to 1/4 tsp white pepper. Give it a good stir and set it aside. Having this ready means you can pour it straight into the wok at the right moment without scrambling.

2-Step 2: Prep Your Vegetables This is where a little organization pays off. Cut all your vegetables and arrange them in the order they’ll go into the wok:
* First batch: Carrot and red pepper these take the longest to cook
* Second batch: Mushrooms and white parts of spring onion
* Third batch: Mangetout and green parts of spring onions these cook very quickly
Keeping these groups separate means you can grab each batch and toss them in at exactly the right moment.

3-Step 3: Cook the Noodles Cook your noodles according to the package instructions. Most medium egg noodles need about 5-6 minutes in boiling water. Don’t overcook them they’ll continue cooking slightly when you toss them in the wok later. Drain well and immediately toss with about 1 tbsp of toasted sesame oil. This coating prevents the noodles from sticking together and adds a lovely flavor base. Set aside while you prepare everything else.

4-Step 4: Cook the Chicken Heat 1 tbsp vegetable oil in a large wok over high heat. You want that oil shimmering but not smoking. Season your chicken strips with salt and add them to the hot oil in a single layer. Don’t crowd the pan cook in batches if needed to get proper browning rather than steaming. Cook the chicken until it’s sealed on the outside and almost cooked through, about 2-3 minutes. The chicken should be about 80-90% done at this point. Now add the chili, garlic, and ginger directly to the chicken and fry for another 30 seconds. Keep everything moving so the aromatics soften but don’t burn burned garlic gets bitter quickly!

5-Step 5: Remove and Set Aside Transfer the chicken and aromatics to a plate and set aside. This step is crucial by removing the chicken before it’s fully cooked, you prevent it from becoming tough and dry while the vegetables cook. It’ll finish cooking when you return it to the wok at the end.

6-Step 6: Stir Fry the Vegetables Add a little more oil to the wok if needed and return it to high heat. Now work through your vegetable batches:
* First: Add the carrot and red pepper. Fry for a couple of minutes until they start to soften but still have some bite.
* Second: Add the mushrooms and white parts of spring onion. Cook for 1-2 more minutes, stirring constantly.
* Third: Add the mangetout and green parts of spring onion. Fry for about 1 minute these cook fast and should stay crisp and bright.

7-Step 7: Bring Everything Together Return the chicken and aromatics to the wok. Add your prepared noodles and pour the sauce over everything. Now toss vigorously! Use a combination of stirring and flipping motions to ensure the sauce coats every ingredient. The sauce will seem thin at first, but keep tossing it will absorb into the noodles and create a beautiful glossy coating. Continue stir-frying for about 1-2 minutes until everything is heated through and the sauce has fully coated all ingredients. The noodles should have absorbed most of the sauce but still look glossy.

8-Step 8: Serve and Garnish Transfer to serving bowls or plates immediately. Top with crushed toasted peanuts and a sprinkle of sesame seeds. Serve hot and enjoy!