Step 1

Mix together cornflour and soy sauce, then mix in remaining ingredients.

Step 2

Alternative: Use 1/3 cup Chinese All Purpose Stir Fry Sauce, if you have some in stock.

Step 3

Marinate Chicken: Pour 1 tbsp of Sauce over the chicken, mix to coat, set aside to marinate for 10 minutes.

Step 4

Noodles: Prepare the noodles according to the packet instructions (my pack says soak in boiled water for 1 minute), then drain.

Step 5

Heat oil in wok or large fry pan over high heat.

Step 6

Add garlic and stir fry for 10 seconds or until it starts to turn golden - don't let it burn!

Step 7

Add chicken and stir fry until the surface gets a tinge of browning but inside is still raw - about 1 minute.

Step 8

Add the cabbage, carrot, and the white pieces of shallots (i.e. from the base of the stalk). Stir fry for 1 1/2 minutes until the cabbage is mostly wilted.

Step 9

Add the noodles, Sauce and water*. Stir fry for 1 minute, tossing constantly.

Step 10

Add bean sprouts and remaining shallots/scallions. Toss through for 30 seconds or until the bean sprouts just start to wilt.

Step 11

Remove from heat and serve immediately.