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Toss chicken with MAGGI and pepper. Set aside while you finish preparing everything else.
Mix the sauce ingredients in a small bowl.
Heat 2 tablespoons of the oil in a large non-stick pan over high heat until very hot.
Add onion and stir for 15 seconds.
Add chicken and stir for 2 minutes until almost cooked through.
Add garlic and Chinese broccoli stems. Stir for 1 minute or until chicken is cooked.
Push everything to one side of the pan, drizzle ½ tablespoon oil in the cleared space.
Pour the eggs in and gently stir to scramble. When it's almost cooked, toss through the chicken.
Add the Chinese broccoli leaves, noodles (on top, to weigh down) then pour the sauce all over the noodles.
Use two spatulas to toss until the noodles are all stained with sauce and there's no water in the pan.
Serve immediately!