Soak the dried mung bean vermicelli in warm water for 5-10 mins until softened while you prep everything else. You will drain the noodles right before stir-frying so they stay hydrated and separated.

Thinly slice the chicken breast and add to a small bowl with soy sauce, salt, white pepper, and corn starch. Mix well and set aside.

In another small bowl, stir together the soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, water, and white pepper. Set aside.

Heat 1 tablespoon neutral oil in a wok or large skillet over medium heat. Add the chicken and stir-fry for 3-4 minutes until cooked through, then remove and set aside.

Add the remaining 1 tablespoon neutral oil to the same pan. Add the garlic and stir-fry for 30 seconds. Add the carrot and shiitake mushrooms and saute for 1 min. Add the napa cabbage and green onions and stir-fry another 1-2 mins until softened, then season with a pinch of salt.

Return the chicken to the pan. Drain the vermicelli and add it in immediately. Pour in the sauce and gently toss until everything is coated, about 30 seconds. Taste and adjust with more salt and white pepper.

Serve immediately and optionally garnish with chili crisp.