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Toss chicken with 1 tbsp sauce. In a large 30cm/12" non-stick pan over high heat, cook chicken first, adding garlic and white part of green onion towards the end. Cabbage 1 ½ minutes, then noodles, sauce (add in 2 batches) and chilli crisp. Wilt green onion, serve!
Sauce - Mix the ingredients in a small bowl.
Toss the chicken with 1 tablespoon of the sauce (no marinating time needed).
Cook chicken - Heat the oil in a large 30cm/12" non-stick pan over high heat until very hot. Add the chicken and cook for 2 minutes. Add the garlic and white part of the green onion, cook for another 30 seconds until chicken is just cooked.
Cabbage - Add the cabbage, toss for 1 ½ minutes or until it starts to go floppy.
Sauce and noodles - Add the noodles and half the sauce, toss for a minute until the sauce is absorbed and no longer pooling in the pan (~ 45 seconds). Then add the remaining sauce and toss again until it's all evenly coated and no liquid remains (~ 1 minute), adding chilli crisp towards the end, if using. (Note 4)
Serve - Toss through the green part of the green onion until it's wilted (barely 20 seconds), then divide between bowls. Noodle slurping time!