200g dried egg noodles
1 tbsp vegetable oil
500g chicken thigh fillets, fat trimmed, cut into 2cm pieces
3 spring onions, thinly sliced, plus extra to garnish
2 garlic cloves, crushed
1 tsp finely grated fresh ginger
200g red cabbage, shredded
1 large carrot, grated
1 red capsicum, thinly sliced
2 tbsp soy sauce
1 tbsp lime juice
1 lime, cut into wedges
Cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
Meanwhile, heat a wok over medium-high heat. Add half the oil and heat for 30 seconds. Add chicken and stir-fry, in batches, for 3–4 minutes or until browned and cooked through. Transfer to a bowl.
Reheat wok over medium heat. Add remaining oil and heat for 30 seconds. Add spring onion, garlic and ginger and stir-fry for 1 minute. Add cabbage, carrot and capsicum and stir-fry for 3–4 minutes or until vegetables are just tender.
Add noodles, chicken, soy sauce and juice and stir-fry for 1–2 minutes or until heated through. Sprinkle with extra shallots and serve with lime wedges.