Marinate the Chicken: In a small bowl, combine the chicken strips with the lemon juice, sea salt, chili flakes, garlic powder, and soy sauce. Mix well so the meat is thoroughly coated and let it rest for at least 15–20 minutes to absorb the flavors.

Sauté the Vegetables: Heat the olive oil in a large skillet or wok over medium heat. Add the onion with a pinch of salt. Once it begins to soften and become translucent, add the zucchini matchsticks. Sauté for a few more minutes until tender-crisp.

Cook the Protein: Create a space in the center of the pan, add a small drizzle of oil if needed, and add the marinated chicken.

Combine: Using a wooden spatula, gradually incorporate the chicken with the vegetables and cook until the meat is golden and fully cooked through.

Prep the Konjac: Open the package of Konjac noodles and rinse them thoroughly under cold running water (this is essential to remove the natural aroma of the root). Drain them well and add them directly to the skillet with the chicken and vegetables.

Merge Flavors: Stir everything together so the noodles begin to pick up the savory juices from the stir fry.

Simmer: Increase the heat slightly and pour in the broth. Continue mixing gently and let it simmer for about 5 minutes to allow the noodles to heat through and the flavors to concentrate.

Final Touch: Taste and adjust the salt if necessary.

Serve: Transfer the noodles to a bowl and garnish with sesame seeds and toasted peanuts for an authentic oriental crunch.

A pinch of Red chili flakes: (Dried chilies).

To garnish: Sesame seeds and toasted peanuts.