Cut all vegetable into cubes and keey aside. Then cut the chicken into cubes and marinate with ginger garlic paste, egg white, Cornflour, soy sauce, chili sauce, vinegar, red pepper and salt. Mix well and keep aside.
Bring a large pot of salted water to a boil. Cook egg noodles for 5-7 minutes, until they reach desired consistency. Drain the noodles. Rinse in a bowl of cold water and drain again. Keep aside.
Heat 4 tbsp olive oil in wok or large frying pan over a medium to high heat.
Fry marinated chicken pieces for 8-10 minutes or until cook from inside and golden brown from outside.
Remove from the oil and keep aside.
Now saute chopped ginger garlic in the remaining oil for 30 seconds or until aromatic.
Add half cup of water, hot pepper sauce, soy sauce, and chili flakes. Let it simmer for 2 minutes or until all water dries up.
Add the onion and keep stirring on high flame. Season with salt and pepper.
Add capsicum and stir fry together for 1 minute then add tomato and turn the heat on high.
Add the tomato ketchup and vinegar, continue to stir fry for 1 minute.
Adjust the seasoning to taste and add fried chicken.
Toss in the noodles,breaking up the clumps as you drop them in and continue to stir fry for 30 seconds.
Pour in 2 tablespoons of water and let it steam up through the ingredients ,helping to cook the veg and to warm the noodles through.
Remove the pan from the heat.Sprinkle some chili flakes over it and top up with olives.
Serve up straight away to appreciate the kick. ENJOY!!