Easy Chicken Lo-Mein (SRC)

8 oz gluten free spaghetti or fettuccine or Shirataki noodles, cooked or prepared according to package directions
splash of sesame oil
200g skinless chicken breast fillets, sliced into strips*
splash of coconut aminos, Braggs liquid aminos or gluten free soy sauce/tamari
1 tsp five-spice powder
1/2 tsp garlic powder + couple shakes of crushed red pepper flakes OR 1 tsp chilli sauce
1-2 tbsp coconut oil (or groundnut oil but it's not nut-free)
1 large carrot, peeled and finely sliced horizontally or into matchsticks
100g bean sprouts
1/2 large onion, peeled and sliced
4 large spring onions, sliced
4 oz mushrooms, washed and sliced
2 tbsp coconut aminos, Braggs liquid aminos or gluten free soy sauce/tamari
freshly ground black pepper
squeeze of lemon/lime juice or a splash or rice vinegar (about 1 - 1 1/2 tsp), optional for a little acidity and freshness
toasted or raw sesame seeds for sprinkling (optional)

Drizzle prepared noodles with a splash of sesame oil, toss well then set aside.
Place the chicken strips in a bowl and season with a splash of soy sauce, the five-spice powder and chilli sauce.
Heat a wok on medium-high and then add the oil; add the chicken and stir fry for 3 to 4 minutes, or until the chicken is browned and cooked through.
Increase heat to high and add the carrot and stir fry for a further 2 minutes and add in the onions and cook another 2 minutes.
Toss in the bean sprouts, spring onions, snap peas and mushrooms and stir fry for 30 seconds more. Stir in the cooked noodles and season with the soy/liquid aminos, lemon/line juice and some freshly ground black pepper to taste.
Spoon the noodle mixture onto a serving plate or in individual bowls and serve immediately. Enjoy :)

-For Vegetarian/Vegan, substitute the chicken for pressed/cubed tofu OR 1/2 cup edamame OR increase the mushrooms to 8 oz (or a combo)
-Substitute shrimp or beef for the chicken if desired
-Substitute Shirataki noodles for a grain-free option