Ingredients

• Boneless chicken (optional)
• 3 TBS oil
• 3 eggs
• 1 onion, finely chopped
• 1/2 cabbage finely shredded (aiming for 4 cups)
• 2 carrots thinly sliced with a peeler
• 3 spring onions
• 400g pre-cooked egg noodles, or udon noodles
• 1 TBS oyster sauce
• 2 TBS soy sauce
• 2 TBS sweet chilli sauce

To serve:

• Coriander
• Roasted peanuts or cashews
• Lemon wedges

Method

1. Cook chicken in 1cm strips and cook in an oiled pan until brown all over. Set aside in a small bowl.
2. Lightly whisk eggs in a small bowl and season with salt. Add to pan letting eggs cook, cutting into strips with the fish slice as you cook it. Set aside in a small bowl.
3. Add oil to large pan and add onion and cabbage. Stir fry for approx. 3 minutes or until cabbage begins to wilt. Add carrots and spring onions and stir fry for a further 2 minutes.
4. Pour boiling water over noodles, stir and separate with a fork then drain.
5. Add noodles to pan with cabbage etc. along with oyster sauce, soy sauce and sweet chilli sauce. Stir fry and coat noodles in sauce.
6. Serve with eggs on top, and chicken, roasted nuts, coriander and lemon wedges on the side. Extra sweet chilli sauce is also key.