If using chicken for this recipe, cut the boneless chicken breasts into super-thin strips using a large sharp knife. Place in a bowl, sprinkle with corn starch and then drizzle with soy sauce. Mix well and let rest for at least 30 minutes. (Skip this step if not using chicken)

Cook noodles according to package directions, drain and rinse well with cold water. Put noodles back in the pan and gently stir in oil and soy sauce.

(If using chicken) While noodles are cooking, add oil to the skillet or wok and heat to medium-high. Cook thin chicken strips for about 3-4 minutes or until cooked through. Do not overcook. Remove cooked chicken to a plate.

While noodles are cooking, drizzle oil in a wok or large skillet. Heat to medium-high. When skillet is hot add the minced garlic. Cook for 1 minute and then add the vegetables. Stir fry for about 3-4 minutes, adding more oil if necessary. Add a few shakes of soy sauce for flavor.

Mix together the soy sauce, brown sugar and Sesame oil.

Once the vegetables are cooked crisp, add the sauce to the skillet or wok. Cook and stir for about 1-2 minutes. Add cooked noodles back to the pan and stir-fry for about 3-4 more minutes, keeping heat on high.

Add chicken back to the pan if using.