Savory Chicken and Veggie Noodle Stir-Fry

Preheat vegetable oil in a large skillet over medium-high heat.

Add thinly sliced chicken to the skillet and season with salt and pepper. Cook it for 3-4 minutes per side or until golden brown, then remove the chicken from the skillet and set aside.

In the same skillet, add the thinly sliced shiitake mushrooms, julienned carrots, thinly sliced celery, and thinly sliced red bell pepper. Cook for 4-5 minutes, or until the vegetables are slightly softened.

Stir in the minced garlic and minced ginger, and cook for an additional 30 seconds.

Add the cooked refrigerated egg noodles and cooked chicken to the skillet, mixing well with the vegetables.

In a small bowl, whisk together chicken broth, hoisin sauce, soy sauce, sesame oil, and cornstarch until smooth. Pour this sauce mixture over the noodles, chicken, and vegetables. Mix and bring to a simmer.

Simmer for 1 minute, or until the sauce is thickened and all ingredients are heated through.

Top the stir-fry with sliced green onion tops and serve immediately.