Cook the noodles in boiling water and drain
Add a little oil to prevent sticking
Deep fry the noodles in batches and leave aside
In a wok heat some oil and saute the onion and spring onion
Add the garlic, followed by the chicken
Cook the chicken and add salt to taste
Mix the cabbage, carrots and green pepper together and add half into the wok and cook till the veggies are soft
Add the soya sauce, vinegar, chilli paste and ketchup and mix it in
Add the stock and bring to the boil
Add the cornstarch slurry and thicken
Add the second half of the veggies and mix and cook just for about another minute
Serve this over crispy noodles and top with a fried egg (optional)