Lightly salt the eggs and whisk them. Put a little oil in a pan and scramble them. Put aside.
Heat a little oil in a wok and add the onions, cabbage and crushed ginger. Cook for about 1 1/2 minutes. Then add the spring onion, celery, carrot and beansprouts. Cook until you can smush a carrot strip easily with a spoon. Add the rice noodles and scrambled egg to the wok and season to taste. Cook until the noodles and vegetables are soft (5 mins medium heat and add oil if needed)
Take out a new pan and add oil and the sliced bell pepper, season with aromat and then put aside. Create a mix of the seasonings and mix it with the chicken. Add the chicken to the pan cook till the meat is white. Remove a chicken cube from the pan and cut in half to check that it is fully cooked.
160g rice noodles
1tsp crushed ginger
two handfuls of beansprouts
2 drumsticks or two handfuls of diced chicken
1 bell pepper
1 celery stick (cut into thirds then strips)
1 carrot(cut into thirds then strips)
1 spring onion(cut into thirds then halves)
1 onion (sliced)
just over half a cabbage( cut into strips)
aromat chicken shaker