A store bought rice noodles are stacked together. We have to separate it into single strand of noodle before cooking. Add fish sauce to chicken to add some flavours, let sit for 5 minutes.

Put wok on high heat and wait until it is super hot. Meanwhile, place the lettuce on the plate. In another plate, prepare the noodles for 1 portion just to measure, then add dong cai and sugar. The noodles and seasonings must be prepared in advance because everything must be stir-fried together quickly.

When the wok is ready, add vegetable oil and wait for the oil to heat up, then add chopped garlic. Stir-fry garlic until you can can smell the aroma and the color turn a little bit golden, add chicken strips.

Stir-fry the strips quickly. Be careful, do not let the garlic burn. When the chicken is cooked about halfway, add an egg. Wait for the white to cook before breaking the yolk.

Cook chicken and egg all the way through and add the noodles, dong cai and sugar that have been prepared earlier. Add oyster sauce then stir quickly. The cooking must be fast to prevent everything from sticking to the pan.

Make sure that every ingredient is well combined and cooked. If the noodles look dry and start sticking to the bottom of the pan you can add more vegetable oil. Add green onions and stir a little bit more.

Place noodles on the green lettuce bed we prepared earlier and SERVE!