-
Cook pasta according to package instructions until al dente, rinse with cold water and drain in a colander.
-
Heat up a large skillet on medium high heat, add 1 teaspoon olive oil, and pan fry chicken on both sides until cooked thoroughly, set aside to cool, and chop into bite sized pieces.
-
Prepare sauce by combining soy sauce, water, rice vinegar, cornstarch, sesame oil (if using), garlic powder, ginger powder, and sugar in a small mixing bowl and set aside.
-
In the same skillet, add another teaspoon of olive oil and stir fry the garlic chives and sliced carrots until the chives are bright green (3-5 minutes)
-
Add snow peas, stir fry for 1 minute.
-
Rinse pasta with water if the strands are stuck together and add to the stir fry.
-
Stir sauce ingredients and pour over the noodles.
-
Stir to combine the noodles with the stir fry until the sauce thickens or is absorbed by the pasta.