• Cook your chicken in a pan with seasoning of your choice until golden brown.
• Add your cherry tomatoes to a roasting tray with half of the olive oil. Season with salt and pepper. Bake for 25-30 mins at 350 degrees.
• Boil your pasta and then drain the water.
• Once the tomatoes are cooked, add them to the pasta along with a little balsamic vinegar and the rest of the olive oil.
• Shred the cooked chicken with a fork. Tear apart the mozzarella. Combine the shredded chicken with the tomato and pasta mixture along with the mozzarella and rocket. Season with salt and pepper and enjoy!

• Mix the marinara and water and set aside.
• In a large mixing bowl, combine all other ingredients.
• Shape the mix into 1.5" balls and place gently in casserole dish.
• Pour marinara sauce over the balls and bake for 30 minutes at 350 degrees F.

• Lo mein sauce: Add the ingredients for the lo mein sauce in a medium-sized bowl and stir together until the sugar dissolves.
• Marinate chicken: Marinate the chicken with one tablespoon of the prepared sauce while prepping the vegetables.
• Boil noodles: Boil the noodles until they are al dente, 1 or 2 minutes shy of the package instructions. Rinse under cold water and drizzle on a tiny amount of oil to prevent them from sticking.
• Stir fry chicken and vegetables: Heat a wok or pan over medium-high heat and add the oil. Cook the chicken until fully cooked and then remove it from the pan and set it aside.

  Add the vegetables and stir fry for 2 to 3 minutes or until tender but crisp.
• Add noodles and sauce: Add the noodles and sauce to the pan and toss to combine for 1 to 2 minutes. The sauce should become shiny, glossy, and thick.

  Add the chicken back in and combine together.

  Garnish with chopped green onions and sesame seeds.

Notes

• Fresh noodles: You can tell if fresh noodles are cooked or raw by the presence of flour. Uncooked fresh noodles are dusted with flour while pre-cooked fresh noodles come vacuum packed, lightly coated with oil.
• Vegetables for stir fry: I used carrots, red bell pepper, onions, shiitake mushrooms, and snow peas. Use any you have on hand. 
• Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to one month.