Begin by heating 2 tablespoons of oil in a wok over high heat. Add the vegan 'chicken' pieces, frying them for about 5-7 minutes until golden brown and crispy. Stir frequently to ensure even cooking, then transfer to a plate and set aside.

In the same wok, add a bit more oil if necessary and lower the heat to medium-high. Add sliced onions, crushed garlic, grated ginger, and chopped bird's eye chillies. Sauté for 2-3 minutes until fragrant and onions are translucent.

Toss in the tenderstem broccoli and babycorn, stir-frying for another 3-4 minutes until bright green and babycorn softens slightly. Set aside with crispy 'chicken'.

In a separate pot, boil water and cook the instant rice noodles according to package instructions, aiming for an al dente texture, usually about 3-4 minutes. Drain and rinse under cold water.

Whisk together dark soy sauce, regular soy sauce, maple syrup or brown sugar, and vegan 'fish' sauce. Add sriracha if desired.

Add the drained noodles to the now-empty wok and pour the sauce over. Toss together for about 30 seconds over medium heat, coating the noodles well.

Return the sautéed vegetables and crispy 'chicken' to the wok, along with Thai basil. Mix for an additional minute until heated through.