Place dried vermicelli rice noodles in a large bowl and cover with boiling water. Cover with a lid or plate and let soak for 3-4 minutes until tender but still slightly firm. Drain and set aside.

Slice the chicken breast and marinate with 1 tablespoon of sweet soy sauce for at least 5 minutes.

Prepare the vegetables: chop Chinese cabbage, cut the carrot into matchsticks, slice the onion, and mince the garlic.

In a small jug, combine remaining sweet soy sauce, regular soy sauce, rice vinegar, cornstarch, and chicken broth; whisk until cornstarch is dissolved.

Heat 1 tablespoon of oil in a large wok over medium-high heat. Add marinated chicken and minced garlic, frying for 4-5 minutes until golden and cooked through.

Remove chicken from the pan and set aside. In the same pan, scramble the beaten eggs until just cooked and push to the side.

Add remaining oil along with vegetables, season with salt, and stir-fry for 5-7 minutes until tender-crisp.

Add the sauce mixture and drained noodles to the pan, tossing gently until evenly coated. Return the chicken to the pan and mix for 2 more minutes until the sauce thickens.

Serve immediately topped with spring onions, fresh coriander, and optional garnishes.