Cook the noodles in boiling water till el dente. Drain, wash well. Sprinkle a tbsp of oil and toss to coat. Set aside.

Whisk the eggs, with some salt and pepper. Heat a tbsp of oil in a large frying pan. Make a big omelette. Roughly chop into pieces and set aside.

Chop up the spring onion. Keep the onion side for the noodles and the greens for garnishing.

In a large wok, heat the remaining oil. Add the sliced pearl onion and fry till browned. Drain and set aside.

Into the same oil, add the red chilli flakes and let it sizzle. Add the garlic and fry briefly.

Add the spring onion portion and saute till just wilted.

Add the chicken, salt and pepper and cook till the chicken is almost done. The chicken will ooze some stock.

Add the carrots and cabbage and cook till the chicken is all done.

Add in the kecap manis and toss well. Pour in half a cup of water and allow it to boil. Adjust seasoning to be more than usual since we will add the noodles now.

Add the noodles and using two spatulas, toss to coat well with all the sauce and the accompaniments. Cook for around 5 minutes till nicely done.

Sprinkle in the omelette, spring onion and fried onions and toss well.

Switch off and serve hot.