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RINSE the eggplant, zucchini and bell pepper. REMOVE the ends of the eggplant and zucchini and remove the bell peppers seeds. CHOP into pieces, not too small. REMOVE the ends of the sugar snaps.
REMOVE any excess fat or muscles from the chicken fillets and divide into bite-size pieces. CREATE a simple sauce by combining chicken stock, soy sauce, rice wine vinegar, sesame oil and chili flakes.
FILL a medium-sized pan with water and salt and bring to a boil.
HEAT a wok and add a bit of oil when it starts to smoke. STIR FRY the chicken first and after a few minutes, you can also add the eggplant, zucchini, bell pepper and sugar snaps and stir fry about 5 minutes more.
COOK the noodles in the boiling water, according to the package. ROAST the sesame seeds in a small dry skillet. Keep an eye on them, they tend to burn quickly.
POUR the sauce into the wok and SEASON with pepper and salt. DRAIN the noodles and served them with the chicken and vegetables. FINISH with sesame seeds, enjoy!