• 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.

• In a small bowl, combine vegetarian oyster sauce, sesame oil, soy sauce, sweet chili sauce and 1/2 tsp (1 tsp) sugar.

• Pat chicken dry with paper towels.
• Cut into 1-inch pieces. Season with salt and pepper. 
• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 3-4 min, stirirng occasionally.
• Add peppers and coleslaw cabbage mix. Cook for 3-4 min, stirring occasionally, until veggies are starting to soften and chicken is cooked through.
• Add bok choy and sauce from the small bowl.
• 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 chicken, veggies and sauce, then toss to combine.

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

• If you opted to get chicken, pat chicken dry with paper towels. Cut into 1-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 3-4 min, stirirng occasionally. Add peppers and coleslaw cabbage mix. Cook for 3-4 min, stirring occasionally, until veggies are starting to soften and chicken is cooked through. Add bok choy and sauce from the small bowl. Cook for 2-3 min, stirring occasionally, until veggies are tender-crisp and sauce thickens slightly. Remove from heat.

To the pot with noodles, add chicken, veggies and sauce, then toss to combine.