Cook noodles according to package. Drain and transfer to bowl.

While noodles are cooking, heat 1 Tbsp coconut oil in a wok or large pan. Stir fry the chicken pieces until cooked through, then set chicken aside.

In the same wok, heat the other 1 Tbsp coconut oil. Stir fry the onion, carrot, and mushrooms for 4 to 5 minutes. Add the sweet pepper, bok choy and snap peas, and stir-fry a couple more minutes — KEEPING THE VEGGIES EL DENTE.

Drizzle a small amount of the Famous Almond Sauce onto the noodles and toss. Add the cooked chicken and vegetables to noodles and drizzle the remaining amount. Serve with extra lime juice and cilantro, if desired.
This is also yummy eaten cold or reheated the next day.

Note:

You’re welcome to leave the chicken out and keep this a veg dish. The Famous Almond Sauce recipe is found below this one.