Fried Noodles With Chicken & Vegetable Egg Stir Fry

Ingredients:

250 gm fried noodles (available at Asian stores)
165 gm chicken breast (or chicken thigh)
60 gm bean sprouts (available at Asian stores)
1/2 stalk red carrot, julienned
1 stalk celery, julienned
1/2 onion, julienned
12 green beans
julienned ginger, to taste
sectioned green onion, to taste

Marinade:
1 1/2 Tbsp light soy sauce
1 tsp cornflour
1 tsp sugar
pepper, to taste

Seasoning:
1/3 cup chicken stock
1 tsp oyster sauce
1/2 tsp sugar
1 Tbsp light soy sauce
sesame oil, to taste
pepper, to taste

Thickening:
1 Tbsp cornflour
2 Tbsp water

Directions:
Blanch noodles in boiling water to wash away the starch and to loosen them up, about 3 minutes, according to the instructions of the packet. Rinse with plenty of water. Drain well. Cut chicken into bite-size pieces. Mix with marinade for 20 minutes. Sauté with hot oil in a wok or frypan over medium-high heat, until cooked through. Set aside. Add some oil and cook onion until translucent. Add green beans, celery, red carrot and cook until softened. Lastly, add bean sprouts. Pour in seasoning and bring it to a boil. Meanwhile, use another wok or frypan to stir fry noodles. Add 2 tablespoons of oil, sauté ginger and spring onion until aromatic. Add noodles, turn heat to high and stir fry until noodles are lightly brown and crisp. Season with salt along the way of frying noodles. Remember to taste by yourself. When the noodles are hot enough and you’re satisfied with the taste, it’s done. Transfer to a platter. When the seasoning boils, add thickening, and cook to your preferred consistency. Pour over noodles. Return the noodles and stir fry with seasoning. Stir and mix all ingredients together. Serve hot.

Quick Vegetable Egg Stir Fry
AKA(Easy "comfort" lunch that my kids LOVE and so do I!)

2 pkgs Ramen Noodles (I like chicken/oriental flavor with this recipe)
You can also use steamed Jasmine or brown rice instead of the noodles.
1/2 Cup Frozen Diced Carrots
1/2 Cup Frozen Peas
6-8 Sliced Mushrooms or small can sliced mushrooms
Green onions sliced.
4-6 Scrambled Eggs
(You can also slice up leftover ham or lunchmeat and throw that in as well but the eggs and mushrooms provide protein without the meat added)
Saute veggies while you boil the noodles, drain noodles and add to veggies then sprinkle flavor packet and mix well. Top with scrambled eggs and serve.