Oriental Chicken and Shrimp Noodle Stir-fry

Soak noodles in a pot of water for 20 to 30 minutes or until soft enough to eat. Drain and set aside.

Make the sauce: Place stock in a wok or stockpot over medium-high to high heat. Bring to a boil. Add the rest of the ingredients except for bell peppers, carrots, and chili; stir well. Turn heat down to medium. Cover and simmer for 5 to 10 minutes or until chicken is cooked through. Add bell peppers, carrots, and chili; simmer for an additional 5 minutes or until vegetables are tender.

Add drained noodles and sesame oil; toss gently until noodles are covered in sauce.

To make a saucy noodle dish, transfer noodles to a serving platter and top with cilantro, basil leaves, and sesame seeds. Serve with lime wedges on the side, if desired.

To make a dry noodle dish, turn heat to low and toss continuously until noodles absorb all the sauce (they will be dry and slightly sticky). Transfer to a serving platter and finish dish as in step 4.