Boil noodles as per the instructions on the box; add two teaspoons of salt during the process.

– Drain the water and let the noodles cool.

In a wok, stir fry all the bell peppers in ½ teaspoon sesame oil for two minutes; take it out in a bowl once done

– Next, stir fry the cabbage in ½ teaspoon soya supreme oil for two minutes; set it aside once done.

Stir fry the thickly sliced onion in ½ teaspoon sesame oil for two minutes; set it aside once done.

– Stir fry the carrots in ½ teaspoon soya supreme oil for two minutes; set it aside once done.

In a sauce pan, add all the remaining sesame oil along with soy sauce, chilli sauce, black pepper, Chinese salt, salt, chilli flakes, and half of the garlic; cook for 3 minutes till the consistency is thick.

– Once all vegetables have been separately stir fried, add half of the remaining soya supreme oil and the garlic in a wok.

After a minute, add the chicken and cook for 4-5 mins (or till the chicken is tender) with the lid on.

– Add in the noodles to the chicken and stir fry for 2 minutes.

– Add in the stir fried vegetables one by one and mix well

Add the sauce to the noodles and cook for 2 minutes.

– Finally, add in the spring onions and turn the heat off.

Serve it & enjoy it