Cook the noodles as per pack instruction with a drop of dark soy sauce in the water to flavour.
Heat a large saucepan or wok. Have all of the ingredients prepared in advance because you do need to stand over this dish.
Add a little oil to the wok and then the chicken pieces.
Allow the chicken to sear and colour for 2 minutes stirring once or twice.
Next, add in the red pepper, carrot, onion, garlic, ginger, chilli, pack choi and the teriyaki sauce. Stir to combine and coat the flavour all around the mixture.
Add some water and place a lid. Allow to cook quickly for a further 2-3 minutes until the chicken pieces are cooked and the vegetables are softened.
Correct the seasoning of the dish at this stage bearing in mind that the sauce can tend to be quite salty so a lot of salt may not be required.
Add the cooked noddle to the wok and coat the noddle in the flavoured stir fry.
Remove from the heat, divide into dishes and serve immediately. Enjoy while piping hot with a drizzle of lime or chilli oil and coriander if desired.
