Add chicken, toss to coat, and set aside.
Bring a large pot of water to a boil.
Cook noodles in the boiling water according to package directions.
Drain, transfer to a large bowl and toss with the remaining 2 teaspoons sesame oil and chile-garlic sauce.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Stir in garlic, ginger and scallions and cook until fragrant, 1 minute.
Transfer to a medium bowl.
Add 1 tablespoon vegetable oil to the pan and heat over medium-high heat until shimmering.
Add broccoli, bell pepper, and snow peas.
Cook until tender-crisp, 2 to 3 minutes.
Stir in cabbage and cook until wilted, 2 minutes.
Transfer to the bowl with the mushroom mixture.
Heat the remaining 1 tablespoon vegetable oil in the pan over medium-high heat.
Add the reserved chicken, leaving the sauce in the bowl.
Saute the chicken until cooked through, 2 to 3 minutes.
Meanwhile, add broth and cornstarch to the reserved sauce and whisk to combine.
Add the sauce to the pan with the chicken; simmer until thickened, 1 to 2 minutes.
Add the vegetable mixture to the pan and toss to combine.
Transfer the chicken and vegetables to the bowl with the noodles and toss to combine.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
