Easy pancit miki (stir-fried egg noodles in soy sauce)

Ingredients

• about 500 grams medium round miki or fresh egg noodles, washed 2 times to remove excess oil and salt and drained thoroughly.
• 3 pieces chicken thigh seasoned with salt and pepper
• about 3 tablespooons vegetable oil,
• 4 gloves garlic, peeled and minced,
• 1 piece onion, chopped,
• 1 piece carrot, julienned,
• 1 cup chopped oyster mushroom and
• 1 tablespoon minced celery or coriander.

The sauce:

• 2 cups chicken broth from boiling the chicken meat,
• 4 tablespoons oyster sauce,
• 2 tablespoons soy sauce,
• 1 teaspoon white sugar,
• 1 teaspoon sesame oil,
• 1 teaspoon corn flour or cornstarch,
• ½ teaspoon salt or to taste
• 1 teaspoon freshly ground pepper.
• (Just a reminder: check the salt level of your broth and soy sauce as you might not need to put salt at all. In addition, some miki are already salty direct from the package so adjustment might need to be made.)