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Gently separate fresh noodles by hand, warming briefly in the microwave if needed. If using dried noodles, cook until just tender, drain well and set aside.
Toss diced chicken with 1 tbsp light soy sauce and 1 tsp coconut sugar. Combine all sauce ingredients in a small bowl and mix.
Heat ½ tbsp oil in a large pan or wok over high heat. Cook chicken in two batches for 3–5 mins until golden and cooked through. Remove and set aside.
Add the remaining oil, then broccoli stems and garlic. Stir-fry for 1–2 mins before adding leaves and cooking until wilted. Push vegetables aside.
Pour eggs into the empty side of the pan. Let them almost set before scrambling, then remove from pan with the vegetables.
Add noodles and sauce to hot pan, spreading noodles out as much as possible. Leave undisturbed for 30–60 seconds to caramelise, then gently toss and repeat until heated through.
Return chicken, vegetables and eggs to the wok. Toss for 1–2 mins until everything is hot and coated in sauce. Add a splash of water if dry, garnish and serve!
Combine ⅓ cup white vinegar, 1 tsp light soy sauce and 2–3 thinly sliced Thai bird’s eye chillies. Rest for 15–30 mins before serving.