WHISKAFFAIR'S
Cut chicken into thin strips. Add the chicken breast stripes, salt, pepper powder, soy sauce, vinegar, and baking soda to a mixing bowl.
Toss well to coat the chicken pieces with the other ingredients. Set aside for 20 minutes.
Heat oil in a light wok over high heat.
Once the oil is hot and shimmery, add garlic, ginger, and scallion white and scallion greens and saute for 4-5 seconds.
Now add the marinated chicken strips to the wok and saute for 3-4 minutes until they are cooked & evenly browned.
Add cabbage, carrots, and bell peppers and saute for 1 minute.
Now add soy sauce, vinegar, hot sauce, salt, and black pepper powder and mix well.
Add the cooked noodles to the wok and toss gently to coat with the sauce.
Check for salt and pepper and add more if needed. Garnish with chopped spring onion greens and serve hot.