Brown the chopped onion with olive oil in a wok. While you are waiting, cut the
carrots into sticks, peel and grate the ginger. Cut the chicken into thin strips.
Add the carrots, chicken and ginger to your wok. Cook for 3 minutes until
the carrots start to soften and the chicken starts to brown. Add the
sprouted mung beans, sugar, soy sauce and nuoc mam sauce.
While you are waiting, cook the Chinese noodles following the package instructions (generally 3 or 4
Add the noodles to your wok, mix well and serve in deep plates.
Serve with soy sauce for people who would like to add more.
For even more flavor, add a garlic clove and a fresh lemongrass stalk,
chopped into thin strips.
Do not hesitate to use leftover chicken or leftovers of any other type of meat cooked the previous day in
this recipe, it will be even faster and avoid waste.