• Before starting, wash and dry all produce.
• Bring a large pot of salted water to a boil over high.
• Meanwhile, core, then cut pepper into 1/4-inch slices.
• Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
• Thinly slice green onions.
• Pat chicken dry with paper towels. Season with salt and pepper. 

• In a small bowl, combine vegetarian oyster sauce, sesame oil, soy sauce, sweet chili sauce and 1/2 tsp (1 tsp) sugar. 
• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 6-8 min on one side, until browned. Flip chicken, then cover and continue cooking for another 6-8 min, until cooked through.**
• Transfer to a plate and cover to keep warm.
• Carefully wipe out pan.

• Reheat the same pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and coleslaw cabbage mix.
• Cook for 3-4 min, stirring occasionally, until starting to soften.
• Add bok choy and the sauce mixture.
• Cook for 2-3 min, stirring occasionally, until veggies are tender-crisp and sauce thickens slightly.
• Remove from heat.

• Meanwhile, heat a medium non-stick pan over medium.
• When hot, add 1/2 tbsp oil, then crack in eggs. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 servings, using 1/2 tbsp oil per batch.)
• Season with salt and pepper.
• Cover and pan-fry for 2-3 min, until egg whites have set.** (NOTE: Yolks will still be runny.)

• To the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
• Strain and rinse noodles with warm water.
• Return noodles to the pot, off heat. Add 1/2 tbsp (1 tbsp) oil, then gently toss to coat.
• Using a pair of scissors, make a few cuts in the pot to cut up noodles.
• To the pot with noodles, add veggies and sauce, then toss to combine.

• Thinly slice chicken.
• Divide stir-fried noodles between bowls. Top with chicken and fried eggs.
• Sprinkle green onions and crispy shallots over top.

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. 

Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 6-8 min on one side, until browned. Flip chicken, then cover and continue cooking for another 6-8 min, until cooked through.** Transfer to a plate and cover to keep warm. Carefully wipe out pan. Use the same pan to cook veggies in step 3.

Thinly slice chicken. Top bowls with chicken.