In a small mixing bowl add the soy sauce, water, oyster sauce, sugar, red pepper flakes and black pepper and stir to combine. Add the 2 tablespoons of the corn starch and stir to combine. Put to one side until needed.
1 tbsp oyster sauce, 1 tbsp light brown sugar, 60 ml dark soy sauce, 3 tbsp corn starch, 180 ml water, ¼ tsp ground black pepper, 1 tsp red pepper flakes
Place a pan of water over a high heat and bring to a boil. When boiling, remove from the heat and put to one side to cool for a few minutes. Add the noodles and leave them to cook and become soft.
300 g mung bean noodles
Add the chicken to a bowl with 1 tablespoon of the corn starch and toss to coat the chicken.
3 tbsp corn starch
Add the oil to a frying pan/wok/skillet and place over a medium high heat. When the oil is piping hot add the coated chicken pieces to the pan and fry until browned all over and cooked through. Around 5 minutes.
2 tsp oil
Add the diced onions and cook for about 1-2 minutes before adding the garlic and ginger. Fry for another 1-2 minutes until you can smell the garlic and ginger aroma.
1 medium onion, 4 cloves garlic, 1 inch ginger
Transfer the content of the pan to a bowl and put too one side for a moment.
Add the broccoli into the pan and cook for about 3- 4 minutes before adding the chicken, onion etc back to the pan and stir. The broccoli should be softened.
455 g broccoli florets
The noodles should be cooked by now so drain and add to the pan.
Add the soy sauce mixture from earlier to the pan and stir to coat everything. The sauce will thicken as it heats up due to the corn starch.
Finally and optional, add the sliced red cabbage and fry everything together for 1 minutes before serving.