1. In a small sauce pan, add a bit of oil with the ginger and garlic. Fry for about 1 minute. Add the remaining sauce ingredients and bring to a light simmer until the sauce is finished to your desired taste.
2. Cut the chicken into bite-sized pieces and marinate for a few minutes in one whisked egg and a bit of soy sauce.
3. In a bowl, combine the flour, corn starch, baking powder, paprika, garlic powder, and give it a sprinkle with salt and pepper. Add the chicken mixture into the flour and coat each piece.
4. Air fry for ~12 minutes or until the chicken reaches an internal temp of 165 degrees F.
5. While the chicken is cooking, bring a large pot of water to a boil. Blanch the carrots and beans for ~3 minutes. Add the Napa cabbage for the last 90 s. Transfer to a strainer and run under cold water.
6. In the boiling water, add the ramen bricks and cook as per package directions.
7. Bring a large pan to medium heat and stir fry the veggies and chicken with about 3/4 of the orange stir fry sauce for a few minutes to bring the flavours together.

8. Plate the noodles and the stir fry on top. Drizzle with a bit of the remaining sauce and optionally garnish with some green onions, sesame seeds, and a drizzle of sesame oil.