Fry tofu, then add a little soy and fish sauce to it

Separate noodles a little if possible Divide noodles into individual portion as you will cook this one portion at a time (8 oz/225 g of noodles per portion).

Combine all sauce ingredients together and stir to mix well, divide the sauce evenly into individual portions - each portion is 2 Tbsp + 1 tsp (35 ml).

Heat 1 Tbsp (15 ml) of the oil in a well-seasoned wok, add half the garlic plus spring onions; stir until the smallest bits of garlic starts to turn golden.

Add the egg, break the yolk, let it set just about halfway, then scramble briefly.

Add the Chinese broccoli or other veg and toss to coat it in the oil, about 10–15 seconds.

Add 1 portion of rice noodles, 1 portion of the sauce mixture, and 1 tsp of sugar. Keep the heat at medium for a while and let the noodles soften so you can separate them. Once they are more separate turn the heat up to high and toss to coat the noodles evenly in the sauce.

Once coated, spread the noodles out to cover the entire pan and let them sit without stirring for about 15-30 seconds or until some of the noodles have charred. Flip or toss the noodles and let them sit again to char the other side.

Add half the tofu and toss to combine. Plate the noodles, then quickly wipe the pan clean with paper towel and cook the next serving.

When serving, sprinkle with some crispy onions and serve with chili vinegar.