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Cut 4 spring onions into 1 inch pieces and add the a sauce pan with the avocado oil. Set over a low/medium heat until beginning to char. Add the soy sauce, dark soy and honey and simmer for 1 minutes. Turn the heat off and add the vinegar, set aside.
Finely slice the remaining spring onions and chop the broccoli into bitesized peices, set aside.
Heat a large frying or wok over a medium heat, once hot, pour in the avocado oil. Add the chicken mince to the pan and cook over a medium/high heat until it takes on some colour.
Reduce the heat and add the dark soy, honey and grated garlic and reduce in the pan for a minute or 2 until glossy. Deglaze with the shaoxing wine, remove from the pan and set aside.
Blanch the green for 2 minutes in the boiling water and set aside.
Cook the noodles in the same pan, drain and add to the chicken pan.
Pour over the sauce and toss until nice and homogenous, a little noodle will help here is it’s too sticky.
Divide the noodles between two bowls, top with the chicken, chopped Chinese broccoli, a heap of sliced spring onions for freshness and an egg yolk, is using.
Mix in the bowl and enjoy.