Soak vermicelli noodles in cold water for a minimum 20 minutes.
Add 2 teaspoons of oil to a wok on medium-high heat and sauté the garlic, chili and ginger until wickedly aromatic. Stir in the bok choy for 1 minute before adding the noodles and the soy sauce. Cook for a further 2-3 minutes, or until noodles are soft but still hold their shape. Remove from the heat.
In small frying pan, or in an open space in the same wok, add the remaining oil and fry the eggs sunny side up.
To serve, portion noodles into a bowl and top with a super happy sunny side up egg. Enjoy.