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Cook egg noodles according to package instructions. Drain, rinse with cold water, and set aside.
Mix all sauce ingredients in a small saucepan on medium heat. Add cornstarch dissolved in a small amount of cold water. Bring sauce to a gentle simmer and stir until it thickens. Set aside.
Spray a large wok or deep frying pan with olive oil cooking spray and pre-heat to medium-high heat.
Add sliced chicken. Cook for 5-6 minutes until golden and cooked through. Set aside.
Add a bit more cooking spray and add carrots and cabbage. Stir-fry for 2-3 minutes until vegetables start to soften but remain crisp.
Add minced garlic and ginger. Stir-fry for 30 seconds until fragrant but not brown.
Add chicken, cooked noodles and sauce mixture to the wok. Toss everything together until coated evenly.
Garnish with spring onions.