A delightful twist on a classic chicken noodle dish, packed with vibrant vegetables and savory flavors.
Cook the spaghetti in a large pot of boiling water until al dente. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later.
Slice the chicken breast into thin strips and season with a pinch of salt.
Cutting the chicken against the grain ensures tender pieces.
Heat a wok over medium-high heat and add a tablespoon of sesame oil. Stir-fry the chicken until cooked through, then remove and set aside.
Avoid overcrowding the wok to ensure even cooking.
In the same wok, add another tablespoon of sesame oil and sauté the onion, garlic, carrot, bok choy, and green peas until tender-crisp.
Add the vegetables in stages, starting with the firmest ones.
In a mixing bowl, whisk together the soy sauce, cornstarch, and a quarter cup of water to create a sauce.
Ensure the cornstarch is fully dissolved to prevent lumps.
Return the chicken to the wok, add the cooked spaghetti, and pour in the sauce. Toss everything together until evenly coated and heated through.
Use tongs to mix the noodles and sauce thoroughly.
Serve the stir-fry noodles hot, garnished with a sprinkle of sesame seeds or chopped green onions if desired.
Serve immediately to enjoy the dish at its best flavor and texture.
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