Finely grate one garlic clove and the ginger.

Marinate the chicken in a bowl with one grated garlic clove, 1 tsp of soy sauce, honey, the grated ginger, hot paprika powder, sweet paprika powder, and a pinch of curry. Let it sit in the fridge for at least 2 hours.

Peel the carrot and the red onion and cut them into fine strips.

Beat the egg and fry it in a small pan to make a thin omelet. Let it cool, then cut it into fine strips.

Cut the spring onions into rings and set aside for garnish.

Soak the glass noodles in warm water according to package instructions until soft.

Heat some vegetable oil in a large pan or wok. Sear the marinated chicken until cooked through and lightly browned. Remove the chicken from the pan and cut it into smaller strips if needed.

Add a bit more vegetable oil to the same pan if needed (this adds extra flavor!). Add the sliced carrots and red onions and fry them until slightly soft but still crisp.

Drain the soaked glass noodles and add them to the pan with the vegetables, along with the remaining grated garlic clove.

Add the remaining soy sauce and the sliced egg. Mix everything well so the flavors combine. Season the dish with salt and pepper to taste.

Arrange the glass noodle mixture on plates. Place the fried chicken strips on top.

Sprinkle the dish with the reserved spring onion rings and enjoy it warm.