Cut the chicken breast into small pieces and marinate with a little fish sauce and black pepper.

Julienne or dice the carrot. Shred the green and red cabbage. Cut the cherry tomatoes in half.

Blanch the rice noodles. Bring a pan of water to a boil and cook the carrots until tender, then add the cabbage and cook briefly (for a crunchier texture, blanch quickly).

Sauté the garlic in olive oil until fragrant, then add the chicken and stir-fry until cooked through.

Add the noodles to the pan, stir, then add the carrots and cabbage. Mix well and season with a little salt and seasoning powder to taste.

Transfer to a plate, sprinkle generously with black pepper, and garnish with cherry tomatoes. If you prefer a stronger flavor, serve with soy sauce.