Noodles: Soak 200g flat rice noodles in boiling water for 4-5 minutes until softened. Drain and set aside.

Sauce: Mix 2 tbs fish sauce, 2 tbs oyster sauce, 2 tbs brown sugar, 1 tbs rice wine vinegar and 1 tsp sesame oil in a small bowl. Set aside.

Chicken: Slice 2 chicken thighs into thin strips and add to a bowl with 2 tbs soy sauce and 1 tsp crushed garlic. Mix well. Heat a large wok or pan to high heat and add 1 tsp canola oil. Cook the chicken for 4-5 minutes until cooked through and slightly charred. Remove and set aside.

Cook: Add another tsp of canola oil to the pan. Finely shred ¼ cabbage and add to the pan, cooking for 2 minutes. Push to the side and scramble 2 eggs quickly. Add the drained noodles and pour the sauce over. Toss everything together well.

Finish: Add 1 cup mung beans and the chicken back in and toss to combine.

Serve: Plate up and top with sliced spring onion, chopped peanuts and fresh coriander. Serve with lime wedges.