Asian-Style Chicken Noodle Stir-Fry

• Meanwhile, half-fill a medium saucepan with boiling water.
• Cook udon noodles over medium-high heat, gently stirring with a fork to 
separate, until tender, 1-2 minutes.
• Drain, rinse and set aside. 

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook 
chicken, tossing occasionally, until browned and cooked through (when no 
longer pink inside), 5-6 minutes. 
• Reduce heat to medium, then add ginger paste and Asian BBQ seasoning
and cook, tossing until fragrant, 1 minute.
• Add oyster sauce, the brown sugar, vinegar and water and cook, stirring 
until slightly thickened, 1 minute.
• Return cooked veggies to the frying pan, then add cooked noodles and toss 
to combine. Season with pepper.