Marinate chicken with pepper, salt , soya sauce and spice powder or garam masala. Cover and set aside until the noodles are boiled.
Bring 2 to 2 1/2 liters of water to a boil in a large pot.
Add noodles to the boiling water. Please follow the instructions on the noodles pack for timings. If the instructions insist, then add 1 tsp oil and salt to the boiling water.
Meanwhile wash and cut all the veggies. Set these aside.
When the noodles are cooked to al dente, drain them to a colander. Do not overcook them as they turn sticky and mushy.
Immediately add 1 tsp to tbsp oil and smear it well to the noodles. Set these aside.
Heat a wok or pan with 1 tbsp oil.
Add garlic and fry for 30 seconds.
Add the chicken and saute it on a medium heat until it is cooked through completely. If you see the pan is too dry for the chicken to cook, then add 1 to 2 tbsps of hot water. Do not use cold water as it hardens the chicken.
Cut a piece of chicken and make sure it is cooked. You can set the chicken aside if using a wok.
Add another tbsp of oil to the pan. Regulate the flame to highest temperature.
Add spring onions and saute them for a minute.
Add in the veggies - capsicum, carrots and cabbage. Saute for 1 to 2 mins.
Add spring onion greens, chilli sauce, noodles and soya sauce. If needed a dash of salt. Add back the chicken to the pan/ wok if you have set it aside.
Briefly fry for a minute or two. If your noodles look too dry add some oil.