Place all the marinade ingredients in a bowl and mix thoroughly, then marinate the chicken slices for 1 hour.
Heat ½ tablespoon vegetable oil and stir-fry the vegetables, one at a time, over a high heat until they are tender but still crisp, then set aside. Heat ½ tablespoon vegetable oil and stir-fry the noodles – turning them so that they heat evenly – until they are tender, then turn them into a warm serving bowl.
Return the vegetables to the pan, add the chicken, stir together and cook quickly, until the chicken is cooked through, with no pink showing. Place on top of the noodles, sprinkle with the toasted sesame seeds and serve.
Recipe from The Big Book Of Noodles, by Vatcharin Bhumichitr, published by Kyle Cathie, £16·99.
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