Cut the chicken thigh into halves and slice into 1cm wide strips.

Slice the onion thinly, julienne the carrot, and cut the chives into 4cm pieces.

Heat half of the sesame oil (1/2 tbsp) in a frying pan over medium heat and stir-fry the chicken until its color changes.

Add the onion and carrot, stir-fry for 2–3 minutes, then add the seasonings (sake, sugar, soy sauce, garlic, ginger, and water). Mix briefly.

Push the ingredients to the side of the pan, add the glass noodles to the center, and let them absorb the seasoning. Cover and simmer on low heat for 3–4 minutes until the noodles soften.