Stir Fry: Easiest, Tastiest, Quickest- No Lie

Tried for years to cook likeable homemade stir-fry - Then, found the secret.

Serves 3 - 4. Can be doubled to feed more folks.

Sesame oil
200g Singapore or Udon noodle -ready to eat [ soft]
400 -500g chicken boneless thigh meat cut into chunks  - or 1 large chicken breast chunked. Thighs work better.
1 medium red onion
2 scallions [ spring onions ] sliced diagonally including most of the green parts
2 sticks celery/ or 1 small bok choy cut into quarters
1/2 head of broccoli cut into florets
2 carrots, medium sized, thinly sliced diagonally
1 clove garlic
1 little thumb of ginger [optional] but it really adds oomph
1 medium red capsicum
some green beans or a courgette/zucchini - or some diagonally cut asparagus.

Blanch the carrot, broccoli, beans, asparagus, celery if using - 2 minutes
Pour boiling water over the noodles to loosen, do this in a colander
Prepare sauce;
2 tablespoons of sweet Thai chilli sauce 1 tblsp water
125 ml Oyster sauce- Mix these three together.

Fry chicken in sesame oil on medium high, stirring 3 minutes
Add onion, ginger, garlic, spring onion and capsicum - stir fry 2 minutes.
Add blanched vegetables - stir 1 minute

Finally, add the drained noodles
Then the sauce.
Stir it all together until you see everything is boiling or really hot.
Remove from the heat

15 minutes, ready to go. As tasty as - better than bought and vegetables in abundance.
Serve with rice if you want it to go further, i. e. kids or blown budget.