Take the noodle in a deep bowl and add enough boiling water to cover it, and soak it until it is softened and tender.
Peel the onion, cut it in half and slice it into half moon shape.
Wash the pepper in the bowl and cut it in half vertically. Remove the cores and cut them into thin strips. Cut the white portions of the scallions into thin pieces and green portions in 1 cm long. Peel off the carrot. Cut thin strips of 5 cm long. Wash and rinse the soy sprouts.
Boil 1 literof water in the pot and prepare the iced water in a separate container for boiling the broccoli. Add the broccoli to the boiling water and after a boil for 1 – 2 minutes, take it to the icy water without too much softening.
Cut the chicken breast into thin long strips.
Take the frying pan to the stove in the middle fire.Add 1 tbsp olive oil. Add the chickens when the oil warms up. Sauté chickens for about 3 minutesto get color all over the side.
Take the chickens aside. Add 1 tbsp olive oil to the same skillet with sesame oil. Stir the onions in high heat for 3 minutes.
Add the carrots to the pan and sauté for 2 minutes by stirring. Add the kapya peppers to the pan and stirfor 2 more minutes. Add 1 tbsp of olive oil and sautéed chickens to the pan. Keep on sautée.
Pour half of the soy sauce into the pan and stir, add the noodle into the pan and stir.
Add the broccoli you boiled and the soy sprouts you washed to the pan. After all vegetables and noodle are thoroughly mixed together, add the rest of the soy sauce and stir.
You can serve the sesame oil by inserting it into a lean frying pan or by sprinting it directly onto the Noodle without the sautéed.