1. Bring a saucepan of water to the boil and cook noodles for 3-4 minutes, or until tender. Drain and rinse in water.

2. Toss red cabbage with 1 tbsp vinegar and 1/2 tsp sugar. Season with salt and pepper, set aside.

3. Trim and cut Asian greens into 3-4cm lengths. Heat a large pan over high heat with 1 tbsp oil (see notes). Add greens and stir-fry for 3 minutes, or until just wilted. Drizzle with 1/2 tbsp soy sauce, remove from pan and set aside, reserve pan.

4. Thinly slice onion and cut chicken into small pieces, keep separate.
Add more oil to pan if needed. Cook chicken over high heat until golden. Transfer chicken to a bowl. Reduce heat, add onion to pan and cook for 5 minutes, or until softened.

5. Add crushed garlic, 3 tbsp soy sauce, 1/3 cup water and return the chicken. Cook, covered, for a further 5 minutes. Stir in 2 tbsp sugar and cook for 1-2 minutes, or until mixture is bubbling. Remove from heat and toss in the noodles (see notes).

6. Assemble bowls with chicken noodles, red cabbage and Asian greens. Top with cashew nuts and serve with lime cut into wedges.

Notes:
Use sesame oil to stir-fry the greens if you have some.

Rinse noodles in more water just prior to tossing with chicken if they have stuck together.

Gluten friendly option - noodles are replaced with rice noodles.
Cook according to packet instructions.

egg noodles 375g
shredded red cabbage 1/2 bag (150g)
Asian greens 1 bunch
brown onion 1/2
chicken thigh fillets 600g
garlic 2 cloves
cashew nuts 60g
lime 1

From your pantry:
oil (for cooking), salt, pepper, white wine vinegar, sugar (of choice), soy sauce,