Boil noodles in a pan of hot boiling salted water, uncovered, for about 3 minutes or until tender, drain, rinse with cold water and drain well.
Heat half the peanut oil in a wok.
Add garlic, lemon grass and all spice.
Stir-fry until fragrant.
Add chicken in batches.
Stir-fry until tender and remove.
Heat remaining peanut oil in the wok.
Add pepper, shallots and cabbage.
Stir-fry until cabbage is just wilted.
Add chicken, sauces, sesame oil and blended cornflour, stock and water.
Stir until mixture simmers and thickens slightly.
Add noodles and cook while stirring until hot.
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