Take the chopped chicken in a medium bowl. Add 1 tsp soy sauce, mix well and set aside for 15 minutes.
Break the noodles up into separate strands. Bring a large pot of water to a rolling boil. Switch off and add the broken up noodles into the pot. Let stand for 5 minutes or until the noodles are softened. Strain the water and rinse the noodles in cold water. Strain the water and set aside the noodles.
Heat a large wok and add 1 tablespoon of sesame oil. When the oil turns hot, add the beaten egg and scramble. Remove the scrambled egg onto a plate. To the same wok, add the rest of the sesame oil. When the oil turns hot, add the minced garlic and fry for a minute till the garlic browns. Add the white part of the spring onion and fry for another minute. Add the chopped carrot and fry for 2-3 minutes. Add the chicken marinated in soy sauce and fry until the chicken is cooked through.
Add soy sauce, kecap manis, red chilli paste, white pepper powder and salt. Mix well. If you don’t have kecap manis, prepare your own by simmering soy sauce, brown sugar and the star anise till it reduces and turns syrupy.
Add capsicum and boiled noodles to the wok. Add back the scrambled eggs. Toss with the vegetables and chicken. Taste and adjust seasoning. Switch off. Top with chopped green part of the spring onion. Serve with a fried egg. Dig in!