Cut 300 g boneless chicken breasts into thin strips. Add the chicken breast strips, ¼ teaspoon salt, ¼ teaspoon black pepper powder, 1 teaspoon dark soy sauce, 1 teaspoon white vinegar and ¼ teaspoon baking soda to a mixing bowl.
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Toss well to coat the chicken pieces with the other ingredients. Set aside for 20 minutes.
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Cook The Noodles other side.
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Heat 2 tablespoon vegetable oil in a light wok over high heat.
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Once the oil is hot and shimmery, add 1 tablespoon minced garlic, 1 tablespoon minced ginger and 2 tablespoon of sliced scallion white and 2 tablespoon chopped scallion greens and saute for 4-5 seconds.
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Now add the marinated chicken strips to the wok and saute for 3-4 minutes until they are cooked & evenly browned.
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Add 1 cup of finely shredded cabbage, 1 cup of julienned carrots and 1 cup of thinly sliced green bell peppers and saute for 1 minute.
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Now add 2 teaspoon of dark soy sauce, 1 teaspoon white vinegar, 1 teaspoon hot sauce, ½ teaspoon salt and ¼ teaspoon black pepper powder and mix well.
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Add the cooked noodles to the wok and toss gently to coat with the sauce.
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Check for salt and pepper and add more if needed. Garnish with chopped spring onion greens and serve hot.
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