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Finely mince the garlic and set aside.
Separate the Chinese broccoli stems from the leaves. Slice the stems in half lengthwise and cut the leaves into roughly ½-inch pieces.
In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, rice vinegar, and sugar. Mix thoroughly and set aside.
Heat a large pan or wok over medium-high heat with a bit of oil. Add the garlic and chicken and cook until the chicken is about 80% cooked through.
Add the Chinese broccoli stems and cook for about 1 minute.
Add the Chinese broccoli leaves and continue cooking until wilted.
Push everything to one side of the pan and crack in the egg. Scramble until cooked, then mix it into the rest of the ingredients.
Add the rice noodles and sauce. Toss everything together until the noodles are evenly coated and have absorbed the sauce.
Serve in a bowl or enjoy straight from the pan.