1. To make the sauce: Using a small bowl, stir 1 Tbsp of the cornstarch, chicken broth, teriyaki, sesame oil, garlic and ginger until blended. Set aside 2. Cook noodles per package directions. Cut chicken into small srips diagonally, place with remaining 2 Tbsp of cornstarch in a large zip lock bag. Seal and shake until evenly coated. 3. Heat 1 Tbsp oil in large skillet over medium-high heat and add chicken. Stir-fry for 4 mins. or until lightly browned. Place on serving dish. 4. Heat remaining 1 Tbsp oil in same skillet to stir-fry broccoli, sugar snap peas and red pepper. Stir sauce to re-blend and add it to the skillet. Cook until thickened. Stir in chicken and noodles and sprinkle scallions on top.