Step 1

Marinate sliced chicken with oyster sauce. Set aside to marinate as you prepare other ingredients.

Step 2

Wash gai lan in cold water and trim the ends. Cut gai lan into 2-inch-long pieces. If the stalks are very thick, slice them into thinner pieces or only use the leafy parts.

Step 3

In a small bowl, combine Noodle Sauce ingredients.

Step 4

Microwave fresh rice noodles for 3-4 minutes on high heat until softened and pliable. Let them cool. Horizontally slice into 1 inch rolls. Gently separate and unroll the rice noodles into strands. (Don't own a microwave? Steam the rice noodles for 3-5 minutes covered until they are pliable and can be easily separated). Using dry rice noodles? Follow package directions or soak them in lukewarm water for 30 minutes or in hot boiling water for 1 minute, until limp but firm to touch. Strain, gently separately them. No need to cut them.

Step 5

In a large wok or large skillet on medium-high heat, add 1 tablespoon of oil. Fry sliced chicken until cooked through, 2-4 minutes. Remove and set aside.

Step 6

Reduce to low heat, add 1/2 tbsp of oil. Fry minced garlic and red chili for 10 seconds. Add in gai lan. Fry for 1 minute until greens are tender. Sweep everything to the side.

Step 7

Add 1/2 tbsp oil, pour in eggs. Break the yolks, let eggs cook and then break apart. Toss with other ingredients and sweep everything to the side.

Step 8

Increase to high heat, add 1/2 tbsp oil into the empty space. Toss in rice noodles and noodle sauce. Mix until noodles are coated in sauce and most sauce has evaporated.

Step 9

Add back in chicken and toss. Optional: Let the noodles char a bit in the pan for smoky flavor. Serve and enjoy!