Guay tiew kua gai (wok-tossed fresh rice noodles with chicken and egg)

Marinate the chicken breast with Golden Mountain sauce, a little sugar, a dash of white pepper and a splash of water for 30 minutes (or the day before).

Cook the chicken first and separately: sear on one side until browned, toss and cook until done; remove and let rest.

Add a little more oil; cook one serving at a time with half the ingredients. Add an egg, let it set a little, then scramble.

When the egg is half done add the noodles and toss; add soy sauce, a splash of fish sauce, some sugar and the tang chai, and toss to distribute the sauce.

Let the noodles sit to toast and char; add a splash of white pepper; toss and repeat until some noodles are toast-coloured.

Return the chicken without its collected liquid, turn off the heat, and finish with green onions.

Serve over green leaf lettuce with sriracha-style hot sauce if wanted.