Chicken and Vegetable Stir-Fry with Crispy Noodles

For the chicken and vegetable stir-fry: Cut the chicken into bite-size pieces. Season with salt and pepper to taste, and toss with 1 tablespoon cornstarch. Heat 1 tablespoon of the oil in a skillet. Add the chicken and cook, while stirring, until golden, about 3 minutes. Remove and set aside.

Rinse the leeks and use only the light green and white part. Cut into 4 cm (approximately 1 1/2 inch) long pieces.

Peel carrots, cut in half lengthwise and cut into quarters. Cut the carrots into 5 cm (approximately 2 inch) long pieces. 

Rinse the bell peppers, cut in half lengthwise, remove seeds and white ribs, and cut into wide strips. 

Rinse the zucchini, quarter lengthwise, remove seeds and cut on a diagonal into diamond shapes.

Drain the corn.

Rinse and drain the sprouts. 

Peel and finely chop the shallots and garlic.

Heat the remaining oil in a large skillet or wok. Add all the vegetables and cook briefly, while stirring. Add the  broth, soy sauce and ginger. Season with salt and cayenne to taste. Cover and simmer for 6 minutes. In a bowl, whisk the cornstarch with 1 tablespoon cold water until smooth. Stir into the vegetables.

Stir the chicken and parsley into the vegetables, and cook until warmed through. Season with salt and pepper to taste. Serve with the fried noodles.