Combine chicken and 1/4 cup marinade in a bowl, stir and cover. Refrigerate for at least 30 mins up to 8 hours.
Cook rice noodles according to packet directions. The trick is to under cook them by a minute or two; rinse and immerse in ice bath (bowl of icy cold water) so they don’t go gluggy. They will complete their cooking in the wok.
Heat wok with 1 TBS oil. Brown chicken in batches so as not to overcrowd the pan. Remove and set aside. Make sure you allow wok to reheat between each batch or you will end up with stewed chicken, not lovely caramelised pieces.
Reheat wok with a little extra oil. Start with onion, stir fry for 2 mins. Follow with carrot, garlic and ginger. Add remaining veg in order of cook time – harder vegetables take longer, e.g. carrot, cauliflower and cabbage. Just be sure not to add them all at once as you will end up with hard carrot and grey snow-peas!
Add browned chicken, strained noodles and remaining teriyaki marinade, Ketjap Manis and spring onion. Stir fry to combine and allow noodles to soak up the juices and finish cooking. Push it all on one side and pour egg mix into wok, allow to set a few seconds and then fold over noodles a few times. Cooked egg will coat the noodles and make a delicious silky layer.
Season with white pepper as desired and spice up for mum and dad if you wish.
Now sit and enjoy a family meal together. Ahhh ... this is what it's all about!