Romandian Masala

Start by heating the 2 tablespoons of oil in a wok and add the chicken to it. Add some salt to the chicken and sautee on both sides for 5-7 minutes or until it is cooked. Take the chicken out on a plate once it is cooked. Set aside.

In the wok, add the ginger and garlic and fry for 30 seconds or until fragrant. Do not burn. Add more oi if required. After 30 seconds, add the spring onion (only the white pats, finely chopped), cabbage and carrot and cook for 5 minutes, making sure that everything will still remain a little bit crunchy.

In a separate pot, add the wheat noodles to some boiling water and boil as per the package instructions. It should not exceed 4-5 minutes, but it might depend on the type of noodle. After they have boiled, rinse them through cold water to stop the cooking process, strain and add 1 tsp of oil so that they won't stick. 

To the vegetables in the wok you can add the chicken and give it a mix. After adding the chicken and mixing well, add the noodles and at the end add the soy sauce, oyster sauce and rice vinegar. Give it a mix to ensure that the sauces have distributed evenly and serve with the green part of the spring onion (finely cut).