CREDITS

Recipe credit: @yummyyy_y
Picture credit: @ataleofsauceandspice

INGREDIENTS

Boneless chicken thigh  400g or chicken breastsoy sauce  1 tablespoonOyster Sauce  2 tablespoonBlack pepper (crushed)  ½ tablespoonCorn Flour  1 tablespoon
For soy sauce mixture you need:Soy Sauce  2 tablespoonChili sauce  2 tablespoonHoney  2 tablespoonOyster Sauce  2 tablespoonVinegar  1 tablespoonChili Flakes  1 teaspoonNoodles  200gsesame oil  1 tablespoonsalt  1 tablespoonoil  ½ cupGarlic  3 ClovesGinger  2-inch pieceCarrot  50g Capsicum  40gCabbage  50g2 Large Chili Peppers 2 Spring OnionsSesame seeds and Spring onion for garnishing

METHOD

Boil your noodles according to package instructions. Set aside.
Marinate chicken for 15 minutes.
Prepare the soy sauce mixture. (I doubled the sauce recipe add according to your liking).
Heat a wok add oil to it and cook the marinated chicken on high heat cook for 4-5 minutes, add chopped garlic and ginger juliennes (I left out the ginger juliennes).
Add your veggies (carrots, green peppers, Cabbage and sweet peppers) keep cooking on high heat till the green peppers colour turns vibrant green. Do not over cook add Spring Onions followed by the blanched boiled noodles. Lastly pour over the soya sauce mixture and toss everything together with the help of two spoons stir fry for few minutes do not over cook. Garnish with Spring Onions and sesame seeds enjoy hot.