Instructions: Combine all the marinade ingredients and the chicken in a dish and mix well. Cover and refrigerate for several hours or overnight. Drain the chicken from the marinade, reserve marinade.

Add the noodles to a pan of boiling water and simmer, uncovered for 3 minutes; drain.

Heat the oil in a wok or large pan, add the chicken in batches and cook, stirring, until the chicken is browned and tender; remove from the wok. Reheat the wok, add the onions and garlic and cook, stirring, until the onion is soft. Add the bok choy and bell peppers and cook, stirring, until the bok choy is wilted. Add the noodles, toss well and then transfer to serving plates.

Blend the reserved marinade with the cornstarch and water. Add to the wok and cook, stirring, until the mixture boils and thickens. Return the chicken to the wok and stir-fry until heated through. Spoon onto the bok choy mixture on the serving plates.

This recipe can be prepared a day ahead. Fresh egg noodles are available from Asian supermarkets. If using dried noodles, boil them first until tender.

This recipe yields 4 servings.

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