Mix together cornflour and soy sauce, then mix in remaining ingredients.

Alternative: Use 1/3 cup Chinese All Purpose Stir Fry Sauce, if you have some in stock.

Marinate Chicken: Pour 1 tbsp of Sauce over the chicken, mix to coat, set aside to marinate for 10 minutes.

Noodles: Prepare the noodles according to the packet instructions (my pack says soak in boiled water for 1 minute), then drain.

Heat oil in wok or large fry pan over high heat.

Add garlic and stir fry for 10 seconds or until it starts to turn golden - don't let it burn!

Add chicken and stir fry until the surface gets a tinge of browning but inside is still raw - about 1 minute.

Add the cabbage, carrot, and the white pieces of shallots (i.e. from the base of the stalk). Stir fry for 1 1/2 minutes until the cabbage is mostly wilted.

Add the noodles, Sauce and water*. Stir fry for 1 minute, tossing constantly.

Add bean sprouts and remaining shallots/scallions. Toss through for 30 seconds or until the bean sprouts just start to wilt.

Remove from heat and serve immediately.