Dice chicken fillet. Cut carrot and sweet pepper into strips, chop onion and garlic.

Fry slightly chopped onion and garlic, add chicken fillet, carrot, pepper and stir-fry until crisp and golden. Add ½ cup of water, cover and stew until ready and season with salt.

Boil noodles in salted water until half ready, cast in a colander, then combine with the prepared products and warm for 3 minutes over low heat.

Put the ready dish in serving portional bowls and sprinkle with chopped spring onion.