Finely slice the chicken breast.
Add it to a bowl. Mix in 1 tbsp light soy sauce and 1 tbsp oyster sauce. Add in the cornflour. Mix well and leave it to marinate for at least 30 minutes.
Boil water, add in a bit of salt and a tsp of oil. Add in the noodles and cook till al dente. Drain the noodles. Add a bit of oil so that they don’t stick.
Heat sesame oil in a wok.
Add in the sliced garlic. Cook for a minute and add the sliced chicken and green chilies. Saute until the chicken is cooked which will take 2-3 minutes. Add in the prawns and cook for a minute. Make sure not to overcook it.
Mix in the sliced onions, vegetables, and spring onions. Cook for 2-3 minutes.
Beat the eggs. Tilt the wok and move the vegetables to one side. Pour a bit of oil, add in the eggs. Make sure the eggs do not touch the vegetables. Cook the eggs until semi-cooked. Mix them up with the vegetables gently so that they remain chunky.
Reduce heat, add in the noodles over the vegetables but don’t mix them yet.
Add 1 tbsp of light soy sauce, 1 tbsp oyster sauce, 1 tbsp chili sauce, and 1 tbsp vinegar. Crush and add in the stock cubes here.
Add in the sliced cabbage and mix well.
Check the salt and add more sauces if required.
Serve hot.