Chicken Thigh Noodle Stir-Fry with Veggies – HOT WOK

Ingredients

• 600 g chicken thigh fillet (cut into strips)
• 150 g white cabbage (shredded)
• ½ carrot (cut into thin sticks)
• 1 large onion (sliced)
• 3 garlic cloves (minced)
• 1 bunch spring onions (sliced)
• 1 red bell pepper (sliced)
• 1–2 red chilies (finely chopped, optional)
• 2 tbsp oyster sauce
• 2 tbsp ponzu (or soy sauce with a splash of lime)
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp rice syrup or honey
• 1 tsp cornstarch
• 600 g stir-fry egg noodles
• neutral oil (sunflower or peanut oil)