This noodle dish cooks very quickly, so everything must be ready and at hand once you start to cook.

Mix together the dark soy sauce, fish sauce, oyster sauce and sugar in a small bowl. Set aside.

Marinate the sliced chicken in the soy sauce for at least 10 minutes.

Refresh the fresh noodles with cold water and separate the threads if needed to avoid clumping. Drain and set aside.

Heat 2 tablespoons (30 ml) of oil in a nonstick wok or large skillet on medium–high heat. Fry the chicken for about 3 minutes or until fully cooked. Transfer the cooked chicken to a bowl. Set aside.

Drizzle the remaining 2 tablespoons (30 ml) of oil in the wok and heat over medium–high. Add the garlic and cook until very aromatic. Add the egg, let set for several seconds, then scramble. Add the chopped gai lan and mix with the egg.

Add the noodles and the seasoning sauce to the pan. Stir everything quickly to ensure the noodles are fully coated with the sauce. Let the noodles sit undisturbed for about 30 seconds. You want the noodles to char a little underneath to get that caramelized flavor. Flip or toss the noodles to allow the top portion to char, too. Leave undisturbed for another 30 seconds. Return the chicken to the pan and give the mixture another quick stir. Transfer to a serving plate and sprinkle with some freshly ground pepper, to taste. Serve immediately.