Stir-fried Charcoal Organic Noodles With Vegetables & Chicken

I love stir-fried noddles loaded with vegetables, and lesser meat.  I am cooking myself this healthy noodles for my lunch.

Ingredients: (Serve 1)
1 bundle Charcoal Organic Noodles (cook according to package instructions)
1/4 cup chicken breast (thinly sliced, sprinkle with ground white pepper and salt)
3 cloves garlic (peeled and thinly sliced)
1/4 red capsicum (sliced)
1/4 red carrot (peeled and shredded)
1 small bowl broccoli florets
1 egg (lightly beaten)
2 1/2 tbsp. cooking oil (part)
1 tbsp. light soy sauce
Dash of ground white pepper
Dash of chicken stock granules (to taste)
Dashes of water

Methods:

1. In a heated wok, add 1 1/2 tbsp. cooking oil; when oil is hot add chicken and stir-fry, add in garlic, continue to stir-fry, then add in all the vegetables, stir to mix, and when vegetables are almost cooked, drizzle in the light soy sauce and stir to mix.  Remove from heat onto a plate.
2. In the same wok add in 1/2 tablespoon of cooking oil, and when oil is hot add in the egg and scramble it with the frying spatula.  Add in the cooked Charcoal Organic Noodles and continue to stir to combine.  Add in dash of white pepper and chicken stock granules, give it a quick few stirs and taste for correct seasoning.  Then add in the cooked ingredients (1) and stir to mix them together.  I add few dashes of water and continue to stir-fry until well combined.  Remove from heat and dish onto a serving plate.

I adapted this recipe from 'Taste Life' with some amendments to suit my cooking preference.  The actual recipe use Pasta but I replace it with noodles.