Boil the noodles in plenty of salted water following instructions on the packet till just cooked. Drain the noodles and run cold water through it to stop the cooking process. Spread them on a plate and let them cool completely for an hour.

To make the sauce, heat oil, stir-fry the chopped garlic, chopped spring onions and add the chicken strips. Continue cooking till chicken is completely cooked.

Add all the sliced vegetables and stir-fry for 1 or 2 minutes. Add the soya sauce, chilli-garlic sauce and soya sauce. Add 1 1/2 cups of chicken stock and black pepper.

Mix the corn flour with the 1/2 cup of chicken stock. When the sauce begins to simmer - pour the corn flour mixture and stir till the sauce thickens. Adjust seasoning.

Remove from heat and heat oil in a wok to fry the noodles. Sprinkle the corn flour on the cooled noodles and toss. Deep fry the noodles in batches just till they are crispy. The oil should be of medium heat.

Drain the oil carefully without breaking the fried noodles. Serve the sauce on a bed of fried noodles topped with a fried egg.