A delightful twist on a classic Asian-inspired noodle dish, perfect for a quick and flavorful meal.
Cook the noodles according to the package instructions, then drain and set aside.
Rinse the noodles with cold water after draining to prevent them from sticking together.
In a frying pan, heat some oil and cook the chicken pieces with grated ginger, salt, and pepper until browned.
Cut the chicken into even-sized pieces for uniform cooking.
Add the scallions and carrots to the pan and sauté for a few minutes until slightly softened.
Don't overcook the vegetables to maintain their crunch and color.
In a mixing bowl, whisk together the soy sauce, teriyaki sauce, cornstarch, and sugar. Pour this mixture into the pan with the chicken and vegetables.
Ensure the cornstarch is fully dissolved in the sauce mixture to avoid lumps.
Bring the sauce to a boil, then reduce the heat and simmer until it thickens.
Stir the sauce continuously while simmering to prevent it from sticking to the pan.
Combine the cooked noodles with the chicken and sauce mixture, tossing to coat evenly.
Use tongs to mix the noodles and sauce thoroughly for even coating.
Serve the noodle bowls topped with toasted sesame seeds.
For extra flavor, you can add a drizzle of sesame oil before serving.
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