For extra flavor, marinate the chicken strips in a bowl with 2 tablespoons oyster sauce, black or white pepper to taste, and 1 teaspoon cornstarch for 15 minutes before stir-frying. Cook the noodles and prepare the other ingredients while the chicken is marinating.

1. In a large pot, bring 2 quarts of water to a boil with 1 teaspoon salt. Add the noodles and cook until they are firm but tender. Drain the cooked pasta. Cut the chicken breasts into thin strips. Combine the chicken broth and soy sauce in a bowl and whisk in the cornstarch.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the crushed garlic. Stir-fry the garlic for 10 seconds, then add the chicken. Let sit briefly, then stir-fry the chicken until it turns white and is nearly cooked. Remove the chicken from the pan and drain in a colander or on paper towels.

3. Heat 1 tablespoon oil in the wok or skillet. Add the mushrooms and snow peas, sprinkling ½ teaspoon salt on the vegetables if desired. Stir-fry for 1 minute, then add the red bell pepper. Stir-fry for 1 more minute or until the vegetables are tender but still crisp.

4. Add the sauce into the pan and bring to a boil. Add the noodles. Stir-fry for a minute to mix the noodles with the other ingredients. Add the chicken back into the pan. Stir-fry for 2 more minutes or until everything is heated through. Taste and add salt or pepper if desired. Serve hot.