Bring a saucepan of water to boil. Cook noodles in boiling water for 3 minutes until tender. Drain and rinse.
2. Prepare the sauce
Crush garlic and combine with 1 tsp Chinese five spice, 1/3 cup oyster sauce, 1 tbsp vinegar and 1 tbsp oil (see notes). Set aside.
3. Prepare the vegetables
Slice chives into 3cm pieces. Thinly slice chilli. Set aside for garnish. Slice capsicum. Set aside with coleslaw.
4. Cook the chicken
Heat a large frypan or wok over medium-high heat with 1 tbsp oil. Season chicken with salt and 1/2 tsp Chinese five spice. Cook in pan for 3-4 minutes until just cooked through.
5. Add vegetables, noodles & Sauce
Toss in capsicum and coleslaw. Cook for 2-3 minutes until wilted. Stir through noodles and sauce until well combined.
6. Finish and plate
Divide noodles among bowls. Garnish with chives and chilli. Season with pepper.
Use sesame oil in the sauce and cooking for extra flavour.
The noodles are taken out early as they continue to cook in the pan when tossed into the stir fry. Rinse noodles under cold running water to separate them before adding them to the stir-fry.
Deseed the chilli for less heat if preferred.
Noodles, 1 packet (250g)
Garlic, 2 cloves
Chives, 1/2 bunch *
Red chilli, 1
Red capsicum, 1
Cabbage coleslaw, 1 bag (400g)
Chicken stir-fry strips, 600g