Method Heat sufficient water, add little salt and one tablespoon of oil and bring to a boil. Add noodles and boil on high heat until almost cooked.
Remove, drain and cool. Divide the cooked noodles into four equal portions, form into a nest and deep fry in hot oil till light brown and crisp.
Remove and drain on an absorbent kitchen towel.
Blend cornstarch in quarter-cup water and set aside. Heat two tablespoons ofoil in a wok, add chopped ginger, garlic and stir-fry .
Add sliced onion and saute for a minute or until it turns translucent.
Add chicken and stir-fry on high heat for two minutes or until the moisture evaporates. Add carrot, cabbage, spinach, beans, capsicum and stir-fry for two minutes or until the veggies are cooked but still retain the crispness.
Add pepper powder, salt and sugar.
Stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch. add the spring onions , sweet corn kernels & Simmer for two minutes or until it thickens to a sauce consistency. add the rice & stir gently so dat the rice doesn‘t break. garnish with fried noodles & serve hot.
