Mix the chicken strips with the marinade and let it sit for about 30 minutes
Heat 2 Tbsp of oil in a large skillet, add in the chicken and cooked until they turned opaque. Add in the vegetables (except for bean sprouts, add this last) and hot water. Bring it to a boil and then let it simmer until the chicken is cooked through and vegetables are tender but not mushy
Add in the sauce and let it simmer for another 3 minutes. Have a taste and adjust to your liking by adding more salt if needed. It should be savory and just slightly tangy, not too much! Add in the mung bean sprouts and cooked noodles and stir to mix everything and turn off the heat immediately. I like the bean sprouts to be still crunchy, you can cook it longer if you prefer
When ready to serve, portion the noodles out into serving bowl with the chicken, vegetables and some of the sauce over the noodles. Garnish with spring onion and half of the boil egg. Serve immediately