1 packet 
Egg Noodles *
Chicken Breasts (boneless & skinless)  * 1/2 kg (sliced into strips)
Finely Diced Onions  * 1 large
Finely Minced Garlic  * 4 small cloves
Finely Minced Ginger  * 1 tbsp
Shredded Cabbage  * 1/2 cup
Thinly sliced Carrots  * 1 cup
Diagonally Sliced Beans  * 1 cup
Eggs  * 2 egg
Bean Sprouts  * 1/2 cup
Chopped Green Onions/Scallions  * 1 bunch
White/Black Pepper  * 1/2 tbsp
Oil * 3 tbsp
Salt – to taste *
For the Sauce
Dark Soy Sauce * 4 tbsp
Tomato Ketchup  * 2 tbsp
Sriracha Red Chilly Sauce  * 1 tbsp
Chilly Garlic Sauce * 1 tbsp
Sugar  * 1 tsp (optional)
White Vinegar (Rice Vinegar)  * 2 tsp
For marinating the Chicken
Soy sauce * 2 tbsp
 Ginger garlic Paste  * 1 tbsp
Cornstarch  * 1 tbsp


Preparation Method
* Wash and clean the chicken. Slice it into small pieces. 
* Marinate with the above ingredients and refrigerate it for at least 30 minutes.
* Boil the Egg noodles according to the instructions on the packet. 
* Drain and rinse the noodles with cold water. Keep aside.
* Beat the eggs with little salt and pepper and keep aside.
* Heat 1 tbsp of oil in a wok and throw in the marinated chicken pieces. 
* Stir fry on high heat for 5-7 minutes until lightly browned. Remove the chicken pieces.
* Heat 2 more tbsp of oil in the same wok and saute onions until translucent.
* Add ginger and garlic and saute for 2 minutes, making sure not to burn it.
 * Add carrots, beans and cabbage to the wok. 
* Stir fry on medium-high heat for around 5 minutes till it almost cooked but crispy.
*  Season with salt and pepper.
* Push the veggies to the sides of the wok and add the beaten eggs. 
* Allow the eggs to set and then scramble thoroughly.
* Throw in the previously stir fried chicken pieces to the wok.
 * Mix all the ingredients for the sauce and pour it into the wok. Saute for 2 minutes.
 * Add the noodles, bean sprouts and spring onions. Toss everythign well for 3-4 minutes on
      medium high heat until the sauces have been absorbed by the noodles.