Season the chicken with Salt & Pepper Squid and coat it with the cornflour. Let it rest for 15 minutes.
Heat up the oil in a medium frypan or wok and cook the chicken fillets until golden brown. Remove from the pan and let them rest for 10 minutes, then cut into strips. Set aside.
Cook the noodles according to the packaging instructions, until al dente. Rinse with cold water to stop the cooking process and set aside.
Meanwhile, mix the dark soy sauce, oyster sauce, minced garlic, and Salt & Pepper Squid spice in a small bowl. Set aside.
Add the oil to the frypan or wok and sauté the onion until translucent, then add the capsicum and cook for another minute. Add the noodles and chicken pieces back to the pan, then pour in the sauce. Sauté on high heat for 2–3 minutes.
Drizzle sesame oil on top and serve immediately.
