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.