In a bowl, mix the ingredients for the sauce.
Cook the Haiku Asian noodles according to package directions. Drain.
In a pan, heat half the sesame oil over medium heat. Fry the chicken strips for 4 to 5 minutes, just until the meat is no longer pink. Set aside on a plate.
In the same pan, heat the rest of the sesame oil over medium heat. Fry the onion, garlic and ginger for 1 minute.
Add the shiitakes, Chinese cabbage, carrots and bok choy into the pan. Fry for 4 to 5 minutes.
Put the chicken strips back in the pan. Pour in the sauce. Bring to a boil and cook for 1 to 2 minutes.
Serve the noodles in six bowls or deep dishes. Top with the chicken preparation. Garnish with coriander leaves and peanuts.
Recipe developed by Pratico-Pratiques.com