Boil the noodles according to the instructions on the package, drain and set aside. I had to boil my noodles for 3 minutes.

Heat 2 tbsp of oil and stir-fry carrot, cabbage and capsicum on high heat for 1 minute and set aside. Do not overcook them.

Heat oil in a nonstick saucepan and fry garlic and ginger till the raw smell disappears. This will take about a few seconds. Keep a close eye on it to avoid burning them.

Add chicken pieces and saute for 10 to 12 minutes or till chicken is well cooked. While sauteing add a pinch of salt.

Add the white portion of the spring onion to the cooked chicken.

Now add soy sauce, brown sugar, chili garlic sauce and cook for half a minute.

Add chicken stock and bring to a boil. When it starts to boil, add the cornflour mixture and keep stirring until the sauce thickens. Taste the sauce and adjust the seasoning. Remove the sauce from the saucepan and set aside.

In the same pan add 2 tbsp of oil and stir fry the cooked noodles along with pinch of salt and black pepper.

Add the prepared sauce with chicken to the noodles.

Finally, add the cooked vegetables and the spring onion. Stir gently on high heat till everything is combined well. Serve hot.