Start by heating 1 tablespoon of oil in a wok over medium-high heat. Add the chicken strips and stir-fry until golden and cooked through, about 5-7 minutes. Remove and set aside.

In the same wok, add the eggs to the leftover oil and scramble until just set. Remove and set aside.

Add another splash of oil (2 tablespoons) to the wok, then add the minced garlic and stir until fragrant. Add the carrot, cabbage, and capsicum. Stir-fry on high heat for 2-3 minutes until vibrant but still crunchy.

Carefully add the boiled noodles, cooked chicken, and scrambled eggs to sautéing veggies. Mix everything together.

Pour in soy sauce, oyster sauce, chili sauce, and vinegar. Season with salt and black pepper. Toss everything and finish cooking on high heat.

Before serving, toss in chopped spring onions and give one last stir. Serve hot.

Marinate chicken with salt, pepper, and ginger garlic paste for about 15 minutes.

After marinating, mix in all purpose flour, cornflour, and eggs to coat the chicken.

Heat 2-3 tablespoons of oil in a pan over medium heat and fry the marinated chicken until golden and crispy, about 7-8 minutes.

In a bowl, mix together tomato sauce, red chili sauce, dark soy sauce, white vinegar, sugar, chicken powder, cornflour, and water.

Sauté garlic, dried red chillies, and green chillies until garlic is light golden. Add spring onion whites and sauté again.

Add the prepared sauce to the pan and bring to a boil. Add in the fried chicken and mix well, adding more water for gravy if desired.

Top with spring onion greens and serve hot.