Place dry rice vermicelli in a heat-proof bowl and cover with boiling water. Soak for 5-7 minutes until tender, then drain and rinse with cold water.

Heat a non-stick wok or large skillet over medium-high heat and add the sesame oil.

Add the sliced chicken breast to the pan and sauté for 4-5 minutes until browned and the internal temperature reaches 165°F (74°C).

Push the chicken to the perimeter of the pan. Pour the egg whites into the center and scramble until fully set and opaque.

Incorporate the minced garlic and ginger, then add the bok choy and bean sprouts. Stir-fry for 90 seconds until vegetables are slightly wilted.

Add the drained noodles to the wok followed by the soy sauce and oyster sauce.

Toss all ingredients together for 2 minutes over high heat to ensure the sauce emulsifies and coats the noodles and protein evenly.

Remove from heat and garnish with sliced green onions before serving.