Chicken Teriyaki Noodles

In a small bowl, marinate chicken in teriyaki glaze for 1/2 hour to overnight in the refrigerator. To cook, heat oil in a large, deep, preferably non-stick skillet or a large heavy wok. Add chicken and stir fry until chicken is browned. Add onions, garlic and ginger and stir fry about 1 minute. Add carrots, celery and zucchini and stir fry 3 minutes until vegetables just begin to wilt. Add stock and bring to a boil. Cook gently 2 minutes until chicken is cooked through and add bean sprouts. Meanwhile, cook noodles in a large pot of boiling, salted water until almost tender. Drain and add to chicken and vegetables. Toss pasta with vegetables in the pan over gentle heat for a few minutes until noodles absorb liquid. Taste and adjust with salt and pepper if necessary. Serve in large bowls. NOTES : Makes 6 servings