Place dried vermicelli noodles in a large bowl and cover completely with boiling water. Cover with a lid or plate and let sit for 3-4 minutes until noodles are softened but still slightly firm to the touch. Drain thoroughly and shake gently to remove excess water. Set aside.

Thinly slice the chicken breast against the grain into bite-sized strips. Place in a bowl, add 1 tbsp sweet soy sauce, and stir until evenly coated. Let marinate while you prep your vegetables, at least 5 minutes.

In a small mixing jug, combine remaining 2 tbsp sweet soy sauce, regular soy sauce, rice vinegar, cornstarch, and chicken broth. Whisk well until the cornstarch dissolves completely with no lumps visible. Set aside.

Heat 1 tbsp oil in a large frying pan or wok (at least 12 inches) over medium-high heat. Add marinated chicken and minced garlic. Fry for 4-5 minutes, stirring occasionally, until cooked through with no pink remaining and golden brown on edges. Remove chicken to a clean plate and set aside.

In the same pan, add the beaten eggs to one side and scramble until just cooked, about 1-2 minutes. Break them into small pieces with your spatula.

Add remaining 1 tbsp oil to the pan along with chopped cabbage, onion, carrots, and edamame. Season with a generous pinch of salt and stir-fry on high heat for 3-5 minutes until vegetables are tender-crisp with slight char at edges.

Give your sauce mixture a quick stir (cornstarch settles), then pour into the pan along with the drained noodles. Using tongs or two spatulas, toss everything together constantly, making sure noodles separate and get evenly coated.

Return the cooked chicken to the pan and continue cooking, tossing everything together constantly for about 2 minutes. The sauce will thicken and become glossy, coating everything beautifully.

Serve immediately while hot, garnished with sliced spring onions, fresh coriander, chili flakes if desired, and sesame seeds.