Singapore Curried Chicken Noodles

Inspired by a variety of singapore noodle recipes. I didn't have shrimp or pork, but this marinade made the chicken taste amazing....

Ingredients:
2 chicken breasts, cubed
3 Tbsp sweet soy sauce + 1 1/2 Tbsp sweet soy sauce
1/2 tsp five spice powder
2 tsp hot madras curry powder + 1 tsp hot madras curry powder
sesame oil
1 cup sliced red peppers
1 cup julienned carrots
2 green onions, sliced
1 package frozen edamame, shelled
1 10 oz package lo mein noodles

Directions: 
For the marinade, mix 3 Tbsp sweet soy sauce, 1/2 tsp five spice powder, 2 tsp madras curry powder and place over the cubed chicken breasts. Allow to marinade at least 2 hours.

Prepare noodles by boiling water and following directions on the package. Two minutes before the noodles are cooked, add frozen edamame and bring to boil. Drain noodles and edamame. Rinse with cold water.

Heat sesame oil and stir fry vegetables (red peppers, carrots and 1 green onion) for 4 minutes in a large dutch oven pan or wok. Remove from pan. Add chicken and cook over medium low heat until chicken is fully cooked. Remove chicken from the pan. Add remaining 1.5 Tbsp sweet soy sauce and 1 tsp curry powder to pan. Add noodle mixture and stir to coat. Add chicken and vegetable mixture. Cook for 2-3 minutes until fully coated and heated thoroughly. Serve garnished with green fresh green onion.