Slice the chicken breast thinly and set aside. Cut all the vegetables into bite-sized pieces, wash them well, and set aside.

Heat a wok or large skillet over medium heat. Add the vegetable oil and let it get hot. Add the chopped garlic and stir-fry until fragrant.

Add the chicken breast and stir-fry until cooked through. Add the Chinese broccoli, cabbage, carrot, and thin rice noodles. Stir-fry until everything is mixed well and the noodles are cooked.

Season with seasoning powder, sugar, oyster sauce, and dark soy sauce. Add the egg and stir-fry until everything is combined. Taste and adjust seasoning as desired. Turn off the heat and transfer to a plate.

Serve with pickled chili in vinegar on the side.