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Prep all vegetables
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Prep the chicken
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Combine the miso paste, ginger, garlic, sesame oil, rice vinegar, soy sauce and chili paste in a bowl, whisk together; set aside
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Soak the noodles in hot water to soften them
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In a wok or large pan, heat the cooking oil on medium high heat
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Toss the sliced chicken with black pepper
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Cook the chicken in the heated wok/pan, about 5 minutes or until no longer pink in the center
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Remove chicken from pan and set aside
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Add a bit more oil and add the broccoli, cook for 2 minutes
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Add the mushrooms, cook for 1 minute
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Add the red pepper, cook an additional 1-2 minutes or until all the vegetables are tender-crisp
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Add the chicken (and any escaped juices) back to the wok/pan, tossing well with the veggies
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Pour the sauce into the wok and mix well
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Cook an additional 2 minutes or until the sauce is bubbly
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Drain the noodles and add them to the wok/pan
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Heat through, making sure they are mixed well into the chicken and vegetables
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Serve and enjoy!