Ingredients

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300 grams Dried egg noodles, or 2 servings of noodles

1 Onion, cut into thin slices

2-3 cloves Garlic, finely chopped

2-3 Spring onions, cut into 2" pieces

1 Bell pepper Red or green, cut into thin slice

1 Carrot, julienned

2-3 Cabbage leaves, cut into thin slices

2-3 tbsp Cooking oil (Neutral flavour oil, add more oil if needed.)

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Chow Mein Sauce

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2 tbsp Light soy sauce

2 tsp Dark soy sauce

4 tbsp Oyster sauce

1 tbsp Sesame oil

1 tbsp Brown sugar or white sugar

1 tbsp Water

¼ tsp White pepper

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Chicken Marinade

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1 tbsp Light soy sauce

1 tbsp Corn starch

¼ tsp Baking Powder

1 tsp Brown sugar or white sugar

¼ tsp White pepper

2 tsp Sesame oil or cooking oil

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Method:

1. Cut chicken into thin slices and marinate it with light soy sauce, cornstarch, baking soda, white pepper, sesame oil, and sugar. Mix it well and set it aside. Prepare all the vegetables before heating the wok.

2. Boil the noodles according to the packet instructions. Drain water and rinse with cold water. Set it aside.

3. Combine chow mein sauce ingredients in a small bowl / jar and set it aside.

4. Heat the wok/pan over medium-high heat stir fry the marinated chicken and set it aside.

5. Drizzle more oil in the pan and sauté garlic and onions. Follow with the hard vegetables first.

6. Next, add the noodles and pour the stir-fry sauce over them. Then, add the cooked chicken.

7. Toss everything well and finish it with spring onions.