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Soak or cook rice noodles according to packet instructions until just tender.
In a bowl, mix the chicken with 2 tbsp of the sauce mixture and 1 tbsp cornflour. Toss to coat and set aside for at least 10 minutes.
Heat 1 tbsp oil in a large wok or frying pan over high heat. Add garlic and onion, stir-fry for 20 seconds until fragrant.
Add marinated chicken and stir-fry until it begins to brown and is mostly cooked through, about 3–4 minutes.
Add broccolini stems, stir-fry for 1 minute, then add florets. Cook for another minute until vegetables are bright and just tender.
Push everything to one side of the wok, add a little extra oil if needed, then crack in the egg. Scramble until just set, then mix through with the chicken and veg. Remove everything to a plate.
Add remaining 1 tbsp oil to the wok. Add drained noodles and the rest of the sauce. Let them sit for 20 seconds to caramelise slightly, then toss to coat.
Return chicken and vegetables to the wok. Stir-fry everything together for 1–2 minutes until well combined and heated through. Adjust seasoning with extra soy sauce or a pinch of salt if needed.
Serve immediately, garnished with spring onions, chilli flakes or sesame seeds if you like.