Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Thinly slice the onion. Peel the carrot, cut it in half and thinly slice.

Thinly slice the green onion and the cabbage.

Using a rasp, finely grate the garlic or alternatively chop with a chef’s knife.

Thinly slice the chicken.

Measure the sauce ingredients together into a bowl; the sugar, soy sauce, oyster sauce, Worcestershire and ketchup.

Heat a wok over high heat and add oil. Wait until hot and add the chicken to the pan, Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper. Cook, stirring frequently until the chicken is cooked through.

Add the onion and carrot to the pan, and continue to stir fry 2 – 3 minutes until they are both softened.

Add the cabbage and green onions and cook for another 2 – 3 minutes until softened.

Add the garlic and saute until fragrant, about 1 more minute.

Add the noodles, and all of the sauce ingredients to the pan. Cook until heated through and the noodles are softened. Season with salt to taste.