• 2 pieces (600-700g) chicken breast, cut into thin strips
• 2 tablespoons olive oil
• 3 cloves garlic, finely chopped
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, cut into thin strips
• 1 cup carrot, cut into thin strips
• 1½ cups cabbage, thinly sliced with a mandoline
• 1 cup soy sauce
• 3 tablespoons oyster sauce
• 2 tablespoons sesame oil
• Fresh spring onions, thinly sliced, and sesame seeds for serving
METHOD
1. Add one tablespoon of olive oil to a frying pan and when it heats up, sauté the chicken until it changes color, turns white, and is cooked through.
2. Remove the chicken and add the remaining 1 tablespoon of olive oil. Sauté the garlic and ginger for a few seconds. Add the bell pepper, carrot, and cabbage. Sauté until the vegetables soften, then add the chicken back and stir.
3. Meanwhile, in a bowl, mix the soy sauce, oyster sauce, and sesame oil.
4. In a saucepan, bring plenty of water to a boil and add the noodles. Turn off the heat, cover the saucepan with its lid, and let them soften according to the package instructions.
5. Drain the noodles, add them to the vegetables, and pour in the soy sauce mixture. Stir and sprinkle with the chopped spring onions and sesame seeds.
