Ingredients
To serve
Method
1.In a small bowl, mix together chilli sauce, oyster sauce, soy sauce and brown sugar and set aside.
2.Heat 1 Tbsp of the oil in a wok or your largest (preferably non-stick) frying pan on medium high heat. Lightly whisk eggs with a pinch of salt. Add eggs and mix them around a bit, then leave for 1-2 minutes to set as an omelette. Roughly chop up with a wooden spoon and set aside on a plate.
3.Pat sliced chicken dry with paper towels and season with a little salt. Heat remaining oil in the wok or pan and add chicken, onion and garlic. Stir-fry for 4-5 minutes or until chicken is browned and cooked through.
4.Add cabbage and bok choy and continue stir-frying for 1-2 minutes.
5.Roughly separate noodles with your hands and add to wok or pan along with white part of spring onion and sauce mixture. Stir-fry for 2-3 minutes, tossing everything together well.
6.Add lemon juice, fresh chilli, beansprouts and green part of spring onion and give it all one final toss.
7.Scoop everything onto a big serving plate, top with sliced lettuce and more fresh red chilli if desired. Accompany with the lemon wedges and more hot chilli sauce.