2 Tbsps soy sauce
1 1/4 cups chicken broth, divided
1 2/3 Tbsps cornstarch, divided
12 oz boneless skinless chicken thighs, thinly sliced
3 cups No Yolks® Kluski Noodles
1 tsp sesame oil
1 Tbsp canola oil
2 each garlic cloves, minced
2 tsps fresh ginger root
carrot, thinly sliced
1 each rib of celery, sliced
1 each red bell pepper, cut into strips
1 each onion, finely chopped

Cooking Directions:

1.  In a medium size bowl, mix soy sauce, 1 tablespoon broth and 2 teaspoons cornstarch. Add the chicken. Stir and set aside at room temperature 30 minutes.
2.  Meanwhile, in a small bowl, stir together the remaining chicken broth and cornstarch. Set aside. 
3.  Prepare noodles according to package directions; drain and return noodles to pot. Stir in sesame oil. Set aside and keep warm. 
4.  In a wok or large skillet, pour 1 tablespoon canola oil and heat over medium-high heat. Add garlic and ginger root and stir-fry for 15 seconds. Add sliced carrot; stir fry for 1 minute. Add sliced celery and stir fry for 1 minute. Add bell pepper and onion; stir fry for 1 minute. Remove the vegetables and set aside.

5.  Add 1 more tablespoon oil to the wok, if necessary. Add the chicken and the marinade to hot wok; stir-fry for 3 to 4 minutes, or until the chicken is tender and no pink remains. Push chicken to the sides of the wok.

6.  Stir chicken broth and cornstarch mixture. Pour into the center of the wok. Cook and stir over medium-high heat until the sauce is thick and bubbly.

7.  Return vegetables to wok. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more, or until heated through. 

6.  To serve:  Spoon cooked kluski noodles into a large serving bowl. Top with chicken, vegetables and sauce.