Quick And Easy Chicken Noodle Stir-Fry

1. Prep the chicken: Thinly slice the chicken breasts. In a bowl, mix the chicken with cornstarch, baking soda, and soy sauce. Let it marinate for 15-20 minutes while you prep everything else.
2. Boil the noodles: Bring a large pot of salted water to a boil. Add the dried noodles and cook for 4 minutes. Drain, rinse with cold water and set aside.
3. Cook the chicken: Heat ½ cup oil in a large wok or deep pan over medium-high heat. Add the chicken in a single layer and cook until golden and fully cooked through. Remove from the pan and set aside. Cook the chicken in 2 batches to not overcrowd the pan.
4. Stir fry the vegetables: In the same pan, add 3 tablespoons oil. Add garlic and ginger paste, sauté for about 30 seconds until fragrant. Add sliced red onion and jalapeños, cook 1–2 minutes. Stir in shredded carrots and cabbage and cook until slightly softened but still crisp for 4-5 minutes.
5. Bring it all together: Return the cooked chicken to the pan. Add the drained noodles and pour in both packets of teriyaki sauce. Toss everything together and cook for 5-6 minutes until well combined and heated through.
6. Garnish & serve: Sprinkle with sesame seeds and serve warm.