First, start by marinating the chicken.

Wash and cut the chicken into 2-inch cubes. To that put the ginger garlic paste, lime juice, salt to taste, and a tsp of oil.

Mix them well and keep them aside.

For that, take a boiling pot and add a sufficient amount of water. Put salt to taste and let it boil.

Keep the flame on medium. When the water starts to boil, put in the noodles.

Let the noodles cook to perfection. Check-in between. Make sure not to overcook them.

When done, immediately wash them under ice-cold water.

Next, transfer them onto a large plate and spread them out. Put some oil and spread it on the noodles well. This will prevent them from sticking together.

Cover and keep the noodles aside.

Thinly slice the onions and the spring onions. Julien the carrots, and chop the capsicum into thin strips.

Shred the cabbage and finely chop the garlic.

Slice the button mushroom (if using) and the green chilis as well.

Keep them aside.

Now take a kadhai or a coking pan.

Put oil and let it heat.

Keep the flame on medium and let the oil heat until it starts to smoke.

Now, put the chicken in it. Stir them nicely and let them get cooked to perfection.

When the chicken is done, take it out in a bowl and keep it aside.

Next, add the finely chopped garlic in the same oil.

Stir until they turn golden brown and to this add the rest of the veggies.

Cook them for about 2 minutes. Do not cook for long as we don’t want the veggies to get mushy.

Next, add in the already-cooked chicken pieces.

Mix all the ingredients well and then add the Black pepper.

Stir and then add the noodles.

Combine them well.

Next, take a bowl and put the red chili paste, green chili paste, soy sauce, and vinegar.

Mix them nicely and add to the noodles.

Combine all the ingredients well so the sauces coat them beautifully.

Add some more black pepper and salt to taste.

Take a taste test and add if anything is needed.

Transfer them into a bowl and garnish it with some more chopped green onions.