Boil HC1 (noodles) in water for 13 minutes. Drain and set aside.

Heat HC2 (oil, chopped garlic, chopped ginger) in a wok and sauté for a few seconds.

Mix 15 ml water with HC3 (egg), pour into the wok, and sauté for 30 seconds and Add HC4 (chicken) and sauté for 2–3 minutes.

Add HC5, HC6, and half of HC7 (sauce, spring onion) and toss for 1–2 minutes.

Add boiled noodles and toss for 2–3 minutes until well combined.

Garnish with the remaining HC7 (spring onion) and serve hot.