Combine the sauce ingredients in a cup and taste test. You may need to add extra lime juice (depending on how juicy your lime is) and adjust the sugar slightly. When it tastes good enough to eat on its own, it is ready and you can try to set it aside.
For The Stir Fry
Start by cooking the noodles in boiling water for four minutes only. Drain and set aside. I often prepare my noodles in advance. Cook the noodles, rinse under cold water, drain them, refrigerate and refresh them in a little warm water when you are ready to use them.
Heat a wok to a medium high heat and add 1 tbs of the oil. Start cooking the vegetables in intervals of a minute or two each starting with the carrot, capsicum, mushrooms, zucchini and lastly the boc choy. To assist in frying, splash a little cold water over the vegetables as you go. When the vegetables are cooked but still a little crunchy (especially the zucchini and boc choy,they need very little cooking), remove from the heat and transfer everything to a large bowl
Place the wok back on a fairly high heat and add another tbs of oil. Stir fry the chicken fillet for only a minute or two as the meat is thinly sliced. Then add the garlic and chilli and fry for one minute.
Replace all of the vegetables to the wok with the noodles. Pour over the sauce and stir fry until heated through and coated in the sauce. Serve in individual Chinese bowls. This recipe will make two large serves.
A collection of my favorite Stir Fry ingredients. You can substitute some or all of my vegetables for your own preferences and even omit the meat entirely.