Cook the noodles according to the package instructions if they are not already cooked. Drain the water and set the noodles aside.
Prepare the chicken by slicing the chicken breast into thin pieces if you haven’t done it yet.
Heat 1 tablespoon vegetable oil in a large pan or wok over medium-high heat.
Add the sliced chicken to the pan and cook for about 4–5 minutes, stirring often, until the chicken is fully cooked and no longer pink.
Add the minced garlic and cook for about 30 seconds until fragrant.
Add the sliced bell peppers and shredded cabbage. Stir and cook for 2–3 minutes until the vegetables become slightly soft but still crisp.
Add the cooked noodles to the pan.
Pour in the soy sauce, oyster sauce, sesame oil, and sprinkle in the black pepper.
Toss everything together well and cook for 1–2 minutes until the noodles are heated through and coated with the sauce.
Turn off the heat and sprinkle the chopped green onions on top.
Serve warm and enjoy your quick chicken noodle stir fry!
