1. Soak the rice noodles in warm water or cook according to the packet instructions – my noodles had to soak in warm water for 20 minutes.

2. Prepare the veggies – wash and dry the eggplant, and it cut into 0.4-inch (1 cm) cubes. Peel the onion and garlic cloves, cut the onion into thin slices, and finely chop the garlic. Peel the ginger and chop very finely. Clean the spring onions and cut them into rings – set some of the green rings to the side for decorations. Clean and half the sugar pea snaps. Keep everything ready for cooking. Clean the chicken breast, cut it into thin strips, and mix with the flour. Set aside.

3. Heat up a large wok* (or a large frying pan) with some sesame oil – you want the oil to get quite hot. Add the diced eggplant and sauté/fry for a few minutes, then add the water and cook until the eggplant has nicely browned and is soft. Season with some salt and pepper, then remove from the wok and set aside.

4. Place the wok back on the heat and add a bit more sesame oil. Fry the chicken breast strips in the hot oil for about 2-3 minutes until the meat has nicely browned. Add the onion, garlic, ginger, and spring onion rings (without the green parts for the decoration), as well as the sugar pea snaps, and fry everything for about 2-3 minutes until the onion is a bit softer.

5. Next, add the cooked eggplant and the soaked/cooked noodles to the wok, mix everything well, and continue frying everything for 2-3 minutes longer, stirring often.

6. Mix hoisin sauce, soy sauce, dark soy sauce, maple syrup, and a bit of crispy chili oil, then add to the wok and mix well. If the noodles have absorbed a lot of liquid, add a bit more water and mix again – the noodles, chicken, and veggies should be nicely coated with the sauce. Divide the stir-fry noodles between two bowls, sprinkle with a few chopped peanuts, and serve.