Blanch the vegetables that take the longest to cook, then immediately place them in ice water.

Blanch the vegetable noodles.

Heat vegetable oil in a pan. Add the minced garlic and sauté until fragrant. Add the chicken and cook until done. Add the blanched vegetable noodles and toss to combine. Push everything to one side of the pan and add the eggs.

Once the eggs start to set, season with oyster sauce, light soy sauce, dark soy sauce, and stir to combine. Add the sugar and seasoning powder.

Taste and adjust the seasoning as desired. Add the vegetables and toss everything together. Serve.