Prepare the Chicken

• In a bowl, mix all chicken marinade ingredients. Add the sliced chicken, toss well, and marinate for at least 15 minutes.

2. Cook the Noodles

• Cook dried egg noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Drizzle a little oil to prevent sticking.

3. Prepare the Sauce

• In a small bowl, combine all sauce ingredients. Stir until sugar dissolves and set aside.

4. Stir-Fry the Chicken

• Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Stir-fry the marinated chicken until fully cooked and lightly browned. Remove and set aside.

5. Sauté the Vegetables

• In the same wok, add 1-2 tbsp of oil. Sauté garlic and onion until fragrant. Add bell pepper, carrot, cabbage, and half the spring onions. Stir-fry for 2-3 minutes, keeping vegetables crisp-tender.

6. Combine Everything

• Return the cooked chicken to the wok. Add the noodles and pour in the sauce mix. Toss everything together over medium-high heat until the noodles are evenly coated and heated through.

7. Garnish and Serve

• Transfer to a serving dish and garnish with the remaining spring onions. Serve hot and enjoy!