• Heat 1 tablespoon oil and add 2 whisked eggs with a pinch of salt. You can either make an omelet or scrambled egg. Chop the omelet into long strips and set aside.

Cook the chicken

• Take 300 grams finely chopped boneless chicken pieces and add 1 tablespoon soy sauce, chopped garlic, sugar, black pepper powder, sesame oil, and salt. Mix well and set aside.
• Heat 2 tablespoons of cooking oil in a wok and add the chicken pieces. Stir-fry for 1 minute on high heat. Lower the flame and cook the chicken with the lid on for 10 minutes or until it is fully done. Remove the chicken pieces to a bowl.
• In the same wok, heat some oil and stir-fry 1 cup sliced button mushrooms on medium heat for 2 to 3 minutes. Sprinkle some salt and pepper. Remove from the pan and set aside.
• Now in the same pan, add a chopped white portion of spring onion and 1 medium-size red onion sliced. Fry for 1 minute on high heat and then add green spring onion and sliced bell peppers (capsicum). I have used red, orange and green. Toss the veggies on high heat for 1 minute and make sure not to overcook. The veggies should remain crunchy. Remove from the plate and keep warm.

Cook Noodles

• Heat a saucepan with enough water to boil the noodles. Once the water starts to boil add the noodles and cook for about 10 minutes or until just cooked. Once the noodles are cooked, strain them in a colander and rinse them in some cold water.
• Place the noodles in a large bowl so that it is easier to mix. Prepare the sauce by mixing together soy sauce, brown sugar, and black pepper powder. Pour this sauce over the noodles and gently mix until the noodles are well coated with sauce.
• At this point, you can cut the noodles with scissors.
• Heat the wok again with a few drops of cooking oil and add the sauce-coated noodles along with ½ teaspoon of salt. To this add cooked chicken, mushrooms, vegetables, and scrambled eggs. Gently mix everything together and cook for 5 minutes on medium heat.
• Remove from heat and serve hot.