Cook the noodles according to the packet instructions, then drain and set aside. If using fresh hokkien noodles, loosen them under warm water first so they separate easily in the wok.

In a small bowl, whisk together the soy sauce, oyster sauce, Shaoxing wine, sesame oil, brown sugar, and chicken stock. Set aside you'll add the cornflour slurry separately at the end.

Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the chicken mince and cook, breaking it up with a spoon, for 4–5 minutes until browned and cooked through. Add the garlic and ginger in the last minute of cooking so they don't burn. Remove the mince from the pan and set aside.

Add the remaining oil to the same pan. Add the onion and carrot and stir-fry for 2 minutes. Add the capsicum and cabbage and cook for a further 2–3 minutes, until just starting to soften but still with some bite.

Return the chicken mince to the pan. Add the drained noodles and pour over the sauce. Toss everything together for 1–2 minutes so the noodles heat through and absorb the sauce.

Give the cornflour slurry a quick stir and pour it into the pan. Toss for another minute until the sauce thickens and coats everything evenly. Add the bean sprouts and spring onion and toss through for 30 seconds, just enough to warm them without losing their crunch.

Serve immediately, topped with extra spring onion. A drizzle of extra soy sauce or chilli oil at the table is a good option for anyone who wants more heat.