Place sliced chicken, ginger, and garlic in a plastic zip baggie. Close it up and gently massage the ginger and garlic into the chicken until well coated.

Place in the fridge and allow to marinate for 1-3 hours.

Rinse and strain konjac noodles. Place in a dry nonstick pan, cook over medium heat for 5 minutes or so - stirring frequently - until most of the moisture has dried up. Remove from pan and set aside.

Whisk together soy sauce, vinegar, stevia, and crushed chilies, set aside.

In a large nonstick pan, cook chicken in sesame oil until browned on all sides.

Add mushrooms and bok choy to the pan, continue cooking until mushrooms are tender.

Add noodles to the pan, stir to combine. Pour sauce into pan, stirring to coat the noodles, chicken, and vegetables.

Season with salt and pepper, to taste.

Add green onions and sesame seeds to pan, stir well to combine.

Serve hot!