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In a bowl, whisk together the oyster sauce, soy sauce, garlic, ginger, lime juice and oil. Add the chicken and turn to coat. Cover and set aside to marinate for at least 15 mins (or overnight in the fridge if time allows).
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Preheat a barbecue or grill pan over medium-high heat. Cook the chicken for 5–6 minutes each side, or until nicely charred and cooked through. Rest for 5 minutes, then slice.
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Meanwhile, cook the noodles in a large pan of boiling water according to packet instructions. Drain, rinse under cold water, and toss with sesame oil to prevent sticking. Set aside.
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To make the slaw, combine the red and green cabbage, carrot, capsicum and spring onions in a large bowl. Whisk together the rice vinegar, sesame oil and soy sauce, then toss through the slaw.
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Serve the chicken over the noodles with a generous pile of slaw. Scatter with extra sliced spring onion.
