Thai stir-fried vermicelli noodles

Put both 100 gram packages of mung bean noodles in a medium bowl with just enough warm water to cover, pressing them under, and soak 15 to 20 minutes rather than the five the package says.

Trim the excess yellow fat off the chicken thighs and cut them into thin strips, so they integrate with the long thin noodles.

Core the cabbage, cut the quarter into eighths, turn 90 degrees and cut into thin strips.

Pull the strings off the snow peas and cut them into long strips.

Thinly slice the red bell pepper, shred the carrot with a julienne peeler, mince the garlic and cut the white onion longitudinally.

Lightly beat two eggs and mix the stir fry sauce.

Put a 14 inch non-stick pan on the stove over medium high heat, about 7.9 out of 10; do not go over 425 to 450 Fahrenheit or the coating breaks down.

Keeping the soaked noodles lined up, cut them with scissors to six to nine inch lengths, then drain.

Add a long squeezer of high smoke point neutral oil and the sliced chicken, spread it out with tongs, salt lightly and toss to get new meat on the hot pan.

After two to three minutes, when the chicken is seared and browned and just about cooked through, move it to an empty medium bowl.

Add the two beaten eggs to the pan and scramble them, keeping them moving, 20 to 30 seconds until about 90 percent cooked, then add them to the chicken.

Add a tablespoon of oil, then the bell pepper, snow peas and cabbage, and toss to coat.

A small pinch of salt draws out moisture so the vegetables colour faster instead of steaming into sogginess.

After about two minutes, once those three are starting to soften, add the carrots so they stay a touch al dente.

After about four minutes of cook time in total the vegetables are softened and lightly caramelized; move them to the bowl with the eggs and chicken.

Add another tablespoon of oil and the sliced onion, and fry about 60 seconds until golden brown at the edges.

Add the minced garlic for 20 to 25 seconds maximum, just enough to bloom it out, since the pan is hot and burnt garlic takes over the dish.

Add a touch more oil if the pan is dry, then all the soaked and cut noodles, and stir to mix the onion and garlic through so the garlic is not sitting under the noodles in the hot pan.

Combine 50 g soy sauce, 20 g fish sauce, 25 g brown sugar, 100 g oyster sauce and 150 g water as the stir fry sauce, and add it all to the pan.

Bring to a simmer and cook at least two more minutes; the sauce does the last 25 percent of the work of softening the noodles until they look glassy and tender.

Add half the vegetable, egg and chicken, combine, then the other half, and toss. Add a little more water or oyster sauce if it looks dry; go easy on more soy or fish sauce or it gets salty fast.

Plate in a bowl and top with fresh cilantro, thinly sliced scallions, a squeeze of sriracha and sesame seeds.