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Bring a large pot of water to boil.
While water boils, whisk up sauce in a bowl.
Cook noodles to package directions and leave in strainer, then rinse in hot water to loosen when ready to toss with chicken.
Season sliced chicken with salt and white pepper or fine black, place in bag or bowl and add about ¼ to ⅓ cup of the sauce and marinate the chicken for about 5 minutes.
Heat a large skillet over high heat with 2 tablespoons oil, 2 turns of the pan. Add the chicken in one layer to hot oil and brown, then remove to platter, cooking in batches if needed. Add remaining oil and stir-fry the peppers, bok choy white bottoms and scallion whites, 2 to 3 minutes, add sauce, chicken and half the bean sprouts, bok choy greens, half the scallion greens and the noodles, combine. Place noodles in bowls and top with sesame seeds, dot with hot sauce and garnish with remaining scallion greens and sprouts.