NOODLES: Rehydrate the noodles according to package directions. Be sure to undercook the noodles if your package says to boil them. Check post for more details.

CHICKEN: Combine the chicken and a tablespoon of soy sauce together in a small bowl. Allow the chicken to marinate for at least 5 minutes.

SAUCE: In a small bowl or mason jar whisk together all the ingredients listed under the ‘sauce” section.

COOK: Add a tablespoon of oil to a hot skillet or wok over high heat. Allow the oil to heat through until shimmering. Add the chicken. Stir and cook until the chicken cooks through. Remove the chicken to a plate, set aside for now. Add the remaining 2 tablespoons of oil to the skillet allow the oil to heat through. Add the chopped garlic and let cook for a quick 10 seconds. Add the eggs into the wok and quickly scramble them. When the eggs are semi-set, add the stems of the Chinese broccoli into the wok and give it a quick toss or two before adding the leaves, cook for a quick 15 seconds before adding the rice noodles.

STIR FRY: Shake the sauce in the jar quickly and add it to the rice noodles. Toss the noodles to coat them in the sauce evenly. Spread the noodle into an even layer and allow them to sit in the pan for 15 seconds and toast and sizzle. Toss the noodles, then add the chicken back into the wok, DO NOT ADD ANY JUICES THAT MAY HAVE COLLECTED FROM THE CHICKEN. Once the chicken and noodles have combined, remove the stir fry to plates, top with fried garlic (1 teaspoon or up to 2 tablespoons), and serve immediately!