• Boil eggs and remove shells. Cut all vegetables as above and prepare everything in advance as this dish comes together quickly. 

Sauce

• In a small bowl or glass jar, place the xantham gum and xylitol. Mix until combined evenly - this is important to prevent the xantham gum from clumping. 
• Add in 1 teaspoon of cold water and mix to make a paste. Continue mixing until it is a uniform mixture (not worrying if the sugar isn't completely dissolved). 
• Next add the remaining sauce ingredients and whisk thoroughly to combine. The sauce will thicken further upon cooking. 
• In a large frying pan or wok, add one tablespoon of olive oil, garlic and ginger and diced onion. Saute over medium-high heat for 1 - 2 minutes until the onion is starting to brown.
• Add the chicken mince and break it up with a wooden spoon while continuing to cook for 7 - 8 minutes. 
• Add the carrot and cook for a further 2 minutes. 
• Finally, add the bean sprouts and half the prepared sauce. Turn heat up to high and stir constantly while the sauce thickens to your liking. Set the cooked mince aside. 
• In the same frying pan, add an additional 1 tablespoon olive oil and sliced cabbage over medium-high heat and saute for 3 - 4 minutes. Add the remaining prepared sauce and continue cooking until texture is to your liking. 
• Serve cabbage noodles with boiled egg and chicken chow mein, sprinkled with sesame seeds, sliced spring onion and chilli.