Place the chicken into a medium bowl and add 1 teaspoon of the sesame oil, salt and pepper and toss the chicken well to coat it in the seasoning. Set aside.

In a separate medium size bowl combine the tamari sauce, hoisin sauce, chicken stock, remaining sesame oil and cornstarch. Mix well to combine.

Heat the avocado oil in a wok or large pan over medium-high heat. Add the chicken and cook until no longer pink inside, 3-4 minutes. Remove the chicken from the pan and set aside on a clean plate.

Add the garlic and ginger to the same pan you cooked the chicken in and cook for 2-3 minutes.

Then add the mushrooms, onions, carrots, and sugar snap peas to the pan with the garlic and ginger and toss and cook for 3-4 minutes until the veggies begin to soften.

Return the cooked chicken to the pan and add the cooked egg noodles and the sauce. Cook for 3 minutes, until everything is well-coated in the sauce.

Serve with a garish of scallions and a sprinkle of sesame seeds.