1
Bring a pan of salted water to the boil.
2
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.
3
Finely slice the remaining spring onions and chop the broccoli into bitesized peices, set aside.
4
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.
5
Reduce the heat and add the dark soy, honey and grated garlic and reduce in the pan for a minute or 2 until glossy.
6
Deglaze with the shaoxing wine, remove from the pan and set aside.
7
Blanch the green for 2 minutes in the boiling water and set aside.
8
Cook the noodles in the same pan, drain and add to the chicken pan.
9
Pour over the sauce and toss until nice and homogenous, a little noodle will help here is it’s too sticky.
10
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.