Chicken and Chickpea Udon Noodle Bowl

Marinate the chicken: In a bowl, combine shredded chicken with soy sauce and cornstarch. Marinate for at least 15 minutes.
Cook the udon noodles: Follow the package directions to cook the udon noodles in boiling water. Drain and rinse with cold water to prevent sticking. Set aside.
Prepare the sauce: In a small bowl, whisk together soy sauce, lemon juice, sugar, sesame oil, shallots, and red chili.
Prepare the chickpeas and vegetables: Heat oil in a pan or wok over medium heat. Add the chickpeas and cook for a few minutes. Add ginger, garlic powder, salt, and pepper, and stir to coat.
Toss vegetables: Add the chopped vegetables to the pan and stir-fry for another 3-4 minutes, until tender-crisp. Remove the chickpea and vegetable mixture from the pan and set aside.
Toss the chicken: In the same pan, heat a drizzle of oil over medium heat. Briefly cook the marinated chicken until it browns slightly - about 1-2 minutes.
Assemble the bowls: Divide cooked udon noodles among two individual serving bowls.
Sauce and toppings: Drizzle each bowl generously with the prepared sauce. Top the noodles with the cooked chicken, chickpea vegetable mixture, and an egg. Garnish with chopped scallions and toasted sesame seeds.