Bring a kettle of water to a boil.

Place wood ear mushrooms in a deep bowl, top carefully with boiling water, and let soak for 10 minutes.

Pour remaining boiling water into a pot for noodles. Add more, if needed.

Bring to a boil and season with salt.

Cut carrot into thin slices lengthwise, then julienne (matchsticks).

Finely chop garlic.

Don't wash cutting board yet — we will slice mushrooms on it next step.

Pat dry chicken thigh pieces, then season lightly with salt and pepper.

Heat a wok or large frying pan with 1 tbsp vegetable oil over high heat. Carefully put to the pan.

Sear, stirring occasionally, for 5–6 minutes until a nice golden crust forms on all sides.

Drop rice noodles into boiling water and cook over medium heat for 6 minutes, stirring a few times thoroughly at the start.

Once done, drain noodles and rinse under cold tap to stop the cooking process.

While chicken cooks, thoroughly rinse rehydrated mushrooms, trim away woody stem bases, slice into strips.

Add carrot, wood ear mushrooms, and minced garlic to seared chicken.

Stir-fry everything together over medium-high heat for 3–4 minutes, tossing constantly, until carrot softens slightly while still keeping a crisp, tender bite.

Reduce heat to medium, add rinsed rice noodles to frying pan, and pour in stir-fry sauce.

Toss gently but thoroughly for 1–2 minutes until noodles are heated through and evenly coated in glossy glaze.

Divide between plates. Sprinkle with sesame seeds, and if you enjoy heat, finish with sriracha to taste.