Coat sliced chicken in oil and heat large frypan or wok on high. Fry chicken in 2 batches until well browned. When final batch is cooked, return all chicken to the pan and toss through kecap manis and sweet chilli sauce before removing from heat.
In a large bowl combine cabbage, red onion, coriander, chilli and cucumber then dress with Roasted Sesame Dressing. Add chicken and crunchy noodles and toss again.