✅️A - Thinly slice the meat. Semi frozen meat is easy to slice. Next, keep mixing everything listed in A for 1 minute or until each slice is well-coated. Keep aside to rest for 10mins. 📝Note: Use any kind of protein.

✅️C - Measure and mix the sauce in a small bowl.

✅️D - Remove the noodles and see package instructions because different noodles are prepared differently. We always opt for the wet oily noodles from the wet section in most Asian groceries. It's known as fresh yellow noodles or egg noodles. Unlike most noodles, the type we usually use, doesn't need blanching or microwaving. We choose the slightly thicker noodles for this dish (our personal preference). 📝Note : Any noodles work 😉

✅️ Cooking ➡️ Flash cook the meat. Heat up half a cup of oil in a deep pan. Once the oil is hot enough, add the meat and cook over high heat for 2 minutes or until the meat is no longer looking raw. Keep stirring and remove the meat from the oil. Transfer most of the oil out from the pan or wok, leaving only 3-4 TBSP of oil in the pan or wok (or use different pan for stir frying).

Add onion and sauté for 30sec. Add in cabbage, capsicum, and bird eye chilies (only if using, bird eye chili is optional). Cook for 2 minutes on medium high or until veggies are slightly soft.

Add noodles and the sauce. Toss for 30 sec.

Stir in the meat. Toss to mix for another 30 sec to 1 min. Give it a taste. Adjust seasonings as needed. Transfer and serve.