Thinly slice onion cabbage, carrot, wood ear fungus into stings.

Slice mushrooms and other veges of your choice into small pieces.

Boil chicken thighs with a bit of salt until no blood comes out when poked with a knife.

Leave chicken to cool then shred into small pieces.

Prepare the vermicelli according to the package.

After vermicelli is cooked, run under cold water to stop it from cooking further.

Drain the vermicelli and chuck it into a large mixing bowl.

Break the eggs into the bowl, add 1/2 tsp of salt and 1/2 tsp of dashi stock and mix well.

Put a large wok on the stove on high heat. Add 2 tbsp of cooking oil and wait until hot.

Throw in the vermicelli and stir frequently to prevent sticking.

Once the vermicelli is dried, remove from the wok.

Add 2tbsp of cooking oil into the wok and throw in the onions. Stir until colour turns translucent.

Throw in the chicken. Stir for a few minutes then throw all the veges in.

Add a few table spoon of the water that was used to boil chicken, salt and dashi stock to taste. Stir well then close lid until everything is cooked.

Throw the vermicelli in and mix well. Remove from heat and serve.