Chicken Ramen Stir Fry

In a small mixing bowl, whisk together the soy sauces, hoisin, oyster sauce, rice wine vinegar, sriracha and white pepper. Set it aside.

In a 3 to 4-quart saucepan, over medium-high heat, bring to a low boil 6 cups of water. Add the noodles only to the water and cook for 1 to 2 minutes, just until the noodles begin to soften. Drain and rinse the noodles in cold water to stop the cooking process. Set the noodles aside.

In a 10 to 12-inch nonstick skillet, over medium-high heat, add 1 tablespoon of vegetable oil.

Add in the diced chicken breast and cook for 4 to 5 minutes, until the chicken is cooked through. Remove the chicken and set it aside.

Keeping the skillet on medium-high heat, add the remaining 2 tablespoons of oil.

Add the diced red bell pepper, mushrooms and diced onions. Sauté for 2 to 3 minutes, until the onion and peppers are slightly tender.

Add in the broccoli and sauté just until the broccoli begins to turn a vibrant green.

Add the minced garlic and grated ginger. Cook for 1 minute.

Add the chicken to the vegetable mixture and stir to combine. Turn the stovetop heat off.

Add the cooked ramen.

Pour the sauce over the ramen mixture and use tongs to toss the ramen mixture in the sauce.

Garnish with the thinly sliced green onion and the toasted sesame seeds. Serve while hot.