Chinese Broccoli - trimming ends, cut to 3" pieces. Separate leaves from stems. Cut thick stems in half so they are no broader than 0.3" thick.
Noodles - Prepare according to packet instructions and drain. Time it so they are cooked just prior to using, don't quit cooked rice noodles laying about, they break from the wok.
Sauce - Mix ingredients until sugar melts.
Heat 1 tablespoon oil in a really large heavy based skillet or wok over high-heat.
Add garlic, cook 15seconds. Add chicken, cook till it largely varies from pink to white.
Insert Chinese-broccoli steams, cook till chicken is nearly cooked through.
Insert Chinese-broccoli leaves, cook until just wilted.
Push everything to one side, crack egg and scramble. Eliminate everything on a plate (scrape wok clean).
Return to cooker, heat 2 tablespoon oil on high heat.
Add noodles and Sauce. Toss as many occasions as possible to distribute Sauce and create advantages of noodles caramelise.
Instantly add chicken and veg back , and chuck to spread. Serve immediately!