The noodles should first be soaked in the hot, boiling water for 10 to 12 minutes. Then split the long noodle strands in half, drain the water, and rinse with cold water before setting it aside. In a small bowl, combine all the ingredients for the stir-fry sauce, whisk to dissolve the sugar, and set it aside.

The chicken, eggs, and vegetables should be gathered and prepared. To season the chicken, chop it into small pieces and add 2 teaspoons of the stir-fry sauce mixture.

The large wok or pan should be heated to medium-high. Pour the beaten eggs over the first tablespoon of oil, give it a moment to set, and then break it up into little pieces. Take out of the pan, then leave it aside.

Add extra oil to the remaining pan. Then add the chicken pieces and simmer for a further 2–3 minutes, or until the chicken is thoroughly cooked. Then add the carrot and onion.

Then, after thoroughly stirring the cabbage and placing the glass noodles, add the sauce mixture.

Stir everything together thoroughly, then cook the noodles until they have absorbed all the sauce.

Add the spring onions and egg crumbles at this point. Combine all ingredients thoroughly. Transfer to a serving plate after removing from the heat.