One-Pot Chicken Noodle Stir-Fry

A few years back, Canadian Living published a recipe for Chicken Noodle Stir-Fry.  Since I hoard all of my food magaznes, I still visit this recipe and have made it many times since then (changed up a bit) because it's so easy and so yummy!  Left-overs even taste great the next day as a cold noodle salad!  Here's my take on it:

One-Pot Chicken Noodle Stir-Fry
Ingredients:
3 chicken breasts (skinless/boneless)
1 tbsp (15 mL) sodium-reduced soy sauce
1 tbsp (15 mL) sesame oil
1/4 tsp (1 mL) pepper 
3 cloves garlic, minced (divided)
2 tbsp (25 mL) vegetable oil
1 pkg assorted stir-fry vegetables from the produce section (about 1lb or 450g) mine had bok choy, carrots, red onion, cauliflower, broccoli, celery and green pepper
2 tsp (5 mL) minced gingerroot (divided)
2 pkg (each 100 g) dried ramen noodles
1/4 cup (50 mL) hoisin sauce

Method:
Cut chicken into cubes. In bowl, toss together chicken, soy sauce, sesame oil, pepper, 1 tsp minced ginger and 2 of the cloves of garlic; marinate for 10 minutes.

In wok or large skillet, heat 1 tbsp (15 mL) of the vegetable oil over high heat; stir-fry chicken mixture until browned and juices run clear when chicken is pierced, about 3 minutes. Transfer to plate.
In the same pan, add the stir-fry vegetables with remaining garlic and ginger and stir fry for another 6-8 minutes.  Remove and add to the same dish as the chicken.

Add 1-1/2 cups (375 mL) water and remaining vegetable oil to wok; bring to boil. Ditch spice packets from the packages, add noodles to wok; cover and steam until softened and loose, about 3 minutes. Break noodles apart with spoon.

This dinner comes together so fast, I hardly took any pictures!

Return chicken mixture to wok. Add hoisin sauce; toss together until hot and combined.  Serve immediately - refridgerate any left-overs for lunch tomorrow!