Add the chicken, tamari or soy sauce and sesame oil to a medium-sized bowl. Toss the chicken to coat.

To cook the rice noodles, bring a medium-sized pot of water to the boil. Add the noodles and cook them until they are just softened and pliable. This takes between 2–3 minutes, which is generally 3–4 minutes less than the packet says. Rinse and drain them immediately in cold tap water. They will still be firm in some parts, which is okay as they will finish cooking in the pan. 

Heat the olive oil in a large, deep, heavy-based frying pan over high heat. Add the garlic and cook, stirring, for 30 seconds until fragrant.

Add the chicken and cook for 2–3 minutes until it has just changed colour. Push to one side of the pan.

Add the eggs and cook for 2 minutes or until firm, breaking them up as you go. 

Add the Chinese broccoli and cook for 1 minute until just softened. 

Add the tamari or soy sauce, dark soy sauce, fish sauce and brown sugar to the pan. Cook, stirring for 1 minute or until the sauce has slightly thickened and caramelised. 

Toss through the cooked noodles. 

Combine the bird's eye chilli and vinegar, if using. Drizzle over the noodles to serve.