Cook egg or veg noodles for 2-3 minutes based on package instructions till just al dente
Once cooked, strain the noodles and run them under cold water till the noodles come to room temperature. This prevents them from becoming sticky
Whisk together soy sauce, vinegar, chilli sauce, ketchup and cornflour in a bowl
Heat oil in a wok and add garlic. Sauté for 30 seconds and add the chicken. Stir fry on high heat for 2 minutes till the chicken starts getting some colour
Add spring onion and onion and sauté till the onions are almost translucent. Next add the carrots, beans and cabbage. Saute for 2 minutes
Then add the sauce mix and toss to combine. Stir fry for another minute. Season with salt and pepper. Garnish with spring onions and serve hot!