One of my favorite restaurant meals is the simple street noodles from PF Chang's but since 7 hours is not a reasonable drive for take out I've been working on making them at home. We have these at least once a week and make a large batch so that I can have leftovers for a lunch or two.
Boil water for noodles in a pot that can also have a steamer placed on top
Cut veggies. Use at least 1/2 cup of mixed veggies plus 1/2 medium onion and 3 cloves of garlic. I like 'em all small and uniform. Take your pick- broccoli, carrots or something else fun. I saved a lot of time by getting sliced carrots the size of matchsticks from the food store. I'm kind of an OCD carrot cutter and was spending at least 20 minutes cutting them into matchsticks.
Cut chicken (thin slices) and marinate in a gluten free Asian sauce (1-2 breasts) I usually make up a bunch and freeze in packets for future meals in the marinade. San- J has a good selection of Gluten Free sauces or sometimes I just use La Choy Soy if I'm out of marinade
Steam veggies (but not the onion or garlic) on top of boiling rice noodle water until desired tenderness then drain and set aside
Saute onions and garlic in 2 Tablespoons of toasted sesame oil (TSO) then cook chicken.
Boil Mai Fun noodles for
Add 1-2 more tablespoons of TSO and add noodles and veggies
Add 2-3 tablespoons of gluten free soy sauce to the noodles and cook on a high heat.
More TSO and Soy Sauce may be added for more flavor. The noodles will absorb a lot a flavor and high heat is recommended.