Ingredients

8 ounces Hakka noodles
6 ounces chicken breast, thinly sliced
1 tbsp soy sauce
1 tbsp oyster sauce
1 cup shredded cabbage
1 carrot, julienned
½ bell pepper, sliced
2 spring onions, chopped
1 tbsp vegetable oil
Salt and black pepper

Directions

Cook noodles and rinse under cold water.

Heat oil in a wok over high heat.

Stir-fry chicken until cooked through.

Add cabbage, carrot, and bell pepper; cook for 2–3 minutes.

Add soy sauce and oyster sauce.

Toss in noodles and spring onions.

Stir-fry for another 2 minutes.

Serve hot.