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Make a marinade by combining 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 minced clove of garlic, and 1 tablespoon of ginger. Marinate the chicken for at least 30 minutes if not 2 hours in the refrigerator.

Soak the saifun noodles in hot water for 15 minutes until they are clear, then drain.

Bring some water to boil in a 4 quart pot, you'll use this to boil the noodles later.

In a wok or big heavy pot on high heat, add 2 tablespoons of sesame oil and once hot, add half of the drained pieces of chicken. Cook 3 or 4 minutes until the chicken is done. Remove the chicken to a bowl and keep warm. Repeat with the second half of chicken and also remove.

Add the remaining 1 tablespoon of sesame oil to the same pot and then the vegetables (1 minced clove of garlic, 1 tablespoon of fresh ginger, bok choy, shitake mushrooms, scallions, snap peas and carrots). Cook on high heat, stirring occasionally for about 5 minutes until the vegetables are done.

While the vegetables are cooking away, add the drained soaked noodles to boiling water in the 4 quart pot and boil for 1 minute until done. Drain.

Then, add the remaining 2 tablespoons of soy sauce and chicken to the vegetables, remove from heat and stir.

Serve the stir fry on top of individual scoops of noodles.

Serves 4.