• Thinly slice capsicum. Thinly slice carrot into half-moons.
• Using a meat mallet or rolling pin, smash cucumbers until they split open on the sides, then roughly chop.
• In a medium bowl, combine the vinegar and a good pinch of sugar and salt.
• Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.

• Using paper towel, pat chicken breast/chicken tenderloin dry and cut into 2cm chunks.
• In a large bowl, combine chicken, sweet soy seasoning and the olive oil (1/2 tbs for 2 people / 1 tbs for 4 people). Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook capsicum and carrot, until tender, 5-6 minutes. Transfer to a serving bowl and cover to keep warm.

• Meanwhile, boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes.
• Drain, rinse and stir through garlic stir-fry sauce. Transfer to a serving bowl and cover to keep warm.

• When the veggies are done, add cornflour and the plain flour to the chicken mixture and toss to coat.
• Wipe out frying pan and return to high heat with enough olive oil to coat the base. When oil is hot, dust off any excess flour from chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate.

TIP: Chicken is cooked through when it is no longer pink inside.

TIP: Cook in batches if your pan is getting crowded.

• Bring everything to the table.
• Build your own plate with noodles, fried chicken, stir-fried veggies, smashed pickled cucumber, crunchy fried noodles, crispy shallots and mixed sesame seeds.
• If you've added extra ingredients, serve with steamed bao buns and stir-fried Asian greens with oyster sauce. Enjoy!