Marinade the chicken with a pinch of salt, pepper and ½ teaspoon of oil. Set aside and begin to cut the cabbage. Put the pan on fire and add oil depending on your taste. I like my cabbage shinny so i put 2 tablespoons of oil and 3pinches of salt. I stir fried for about 3 minutes and removed from pot

Put 2cups of water (or more if need be) in a pan and bring to boil then add some oil and noodles. When the noodles begin to soften add the seasoning in the pack. I usually add ¼ of it for i find it too salty. You can opt to put salt instead. Let it boil for 4 minutes then remove and plate. If there is more water in the pan, set it aside to use as stock in the chicken.

Put chopped onion in a pan without the oil first and stir for a minute, then add the oil, salt to your taste(maybe a pinch since you already marinated with salt and soy sauce so go easy). Put the chicken when the onions have caramelized. You can put grated garlic and ginger after this since they tend to stick to the pan and start burning. Keep stirring like a stir fry for 2 minutes then cover it for 3minutes don't add any liquid yet.

Uncover then add the noodles broth or a cup of water and let cook on medium heat for 5minutes then plate. This next step is optional. I wanted my soup to be darker and thick so i added ½ teaspoon of royco and 3 tablespoonfuls of tomato sauce(ketchup, not tomato paste) then continued to simmer for a minute then plated.