Cook the noodles by bringing a medium sized pot of salted water to a boil. Add the noodles and cook them for 2-4 minutes until tender. Drain and stir in a drizzle of EVOO. Set aside.
In a large skillet heat 2 tablespoons of EVOO over high heat and stir fry the chicken on all sides until cooked. Remove from heat and set aside.
Add vegetables to the skillet and saute for one minute. Add ginger and stir fry for another 2-4 minutes until vegetables are tender.
In a small bowl whisk together chicken stock, ketchup, soy sauce and cornstarch.
Add all ingredients together in large skillet and combine until all is cooked.
Place in serving dishes and drizzle with sesame seed oil.
Grab chopsticks and enjoy!
Recipe by Style + Eat at https://styleandeat.com/chinese-stirfry-noodles/