Chicken Ramen Noodles

RAMEN STIR-FRY SAUCE:--
2 tbsp light soy sauce
2 tbsp dark soy sauce
2 tbsp SIDS HOT WORCESTER SAUCE
1 tbsp Sriracha
2 tsp white vinegar
2 tbsp hoisin sauce
½ tbsp brown sugar
½ tsp New York Cut pepper
1 tbsp water
CHICKEN:--
1 cup chicken thigh/breast, pieces
SIDS SALT & PEPPER to taste
1 tbsp light soy sauce
½ tsp cornflour
ADDITIONAL:--
3 blocks Ramen/Instant noodles, discard seasoning
1 tbsp sesame oil
1 tbsp rice bran oil
5 cloves garlic, minced
2 cm ginger, minced
1 small yellow bell pepper, chopped
1 small orange bell pepper, chopped
1 small onion, chopped
2 spring onions, chopped
⅓ cup broccoli florets, chopped
⅓ cup white button mushrooms, sliced
¼ cup carrot sticks

Boil a pot of water and cook the ramen noodles or any instant noodles or even udon noodles for 1-2 minutes. Watch them as they overcook quickly, (if they overcook, you won't like the final noodle dish) then drain the noodles under cold tap water. To avoid the noodles sticking to each other, add a teaspoon of oil and toss well, or stir with a fork.
In a bowl, add the chicken pieces with SIDS SALT & PEPPER, cornflour and soy sauce. Mix well to marinate the chicken.
Chop and keep aside the veggies.
In a wok/pan, add oil and when hot, add minced ginger, garlic then sauté. Add the veggies one by one, and sauté further until the veggies are slightly soft.
Move the veggies to one side of the pan and add the chicken pieces. (If there is lot of leftover marinade in your pan then do not add that to the pan just discard it) Sauté the chicken until cooked thoroughly.
In a mixing bowl add SIDS HOT WORCESTER SAUCE and the ingredients for the sauce and mix well.
Add the stir fry sauce mix into the wok/pan and mix well.
Sauté everything well and finally add the ramen and keep tossing to mix well.
Serve immediately.