Instructions

1. Cut gai lan into thin slices on a bias. Roughly chop leaves
2. Mix together the meat and 1 tablespoon of soy sauce, then add about 2 teaspoons of oil and stir to coat the meat.
3. Combine all sauce ingredients together and stir to mix well. Each portion is 2-3 tablespoons
4. Heat 1 Tbsp of the oil in a wok over high heat. When hot, add all of the chicken and toss just until fully cooked. Remove from the pan and set aside. 
5. Add 1½ Tbsp oil and one portion of garlic to the wok and sauté over medium high heat until the smallest bits of garlic starts to turn colour.
6. Add the egg, break the yolk, let it set just about halfway, then scramble briefly.
7. Add the Chinese broccoli and toss to coat it in the oil, about 10–15 seconds.
8. Add 1 portion of rice noodles, 1 portion of the sauce mixture, and 2 tsp of sugar. Turn the heat up to high and toss to coat the noodles evenly in the sauce. To prevent noodles from breaking, push the noodles 
9. Once coated, spread the noodles out to cover the entire pan and let them sit without stirring for about 15-30 seconds until some of the noodles have charred. Flip or toss the noodles and let them sit again to char the other side. You may flip the noodles again a couple more times to get more toasting if you wish. 
10. Add 1 portion of the cooked protein back into the pan without adding any meat juices that has accumulated, and toss briefly to mix. Turn off the heat.
11. Plate the noodles, then quickly wipe the pan clean with paper towel and cook the next serving.