Bring a medium pot of water to a boil (to really speed things up, heat the water in a kettle and then pour it into the pot). Put the noodles in a large heatproof bowl.

While the water’s coming up, do your prep: peel and slice the onion ¼ inch thick. Place the flat of a chef’s knife on each garlic clove and give the knife a firm whack with your palm to smash the clove. Remove the peels and give the cloves a good choppity chop. Rinse the ginger and finely chop it (no need to peel unless the skin is gnarly). In a small bowl, stir together the soy sauce, vinegar, and maple syrup.

When the water boils, pour enough of it over the noodles to submerge them completely and let them soak for 5 minutes. While they soak, heat half the oil in a large skillet over medium-high heat until the oil shimmers. Add the onion, ginger, and garlic and cook, stirring, until slightly softened, 2 to 3 minutes. Give the fresh chilli a choppity chop and add it to the skillet along with ½ cup of water.

Drain the noodles and add them to the skillet along with the soy sauce mixture, snow peas, and half the nuts. Cook, tossing frequently, until the noodles are tender with a slight chew, about 2 minutes. Transfer the noodles to four plates and top with the cilantro, bean sprouts and remaining nuts.

Give the skillet a quick rinse, then heat it over medium-high heat. Add the remaining oil, let it smoke lightly, then add the eggs, tipping the pan so the whites spread out a bit. Let them bubble and spit until the edges are golden, the whites are fully cooked, and the yolks are still runny, about 2 minutes. Slide them on top of the noodles and serve.