Make the omelette: Heat the wok on a high heat with 1 tbsp ground nut oil and add the eggs to make an omelette. Once cooked cut into bite sized pieces and set aside.
Fry the chicken: In the same wok add onions, garlic, chicken and 1tbsp soy sauce, oyster sauce and 1/2 tbsp sesame oil. Season with salt and pepper, and stir well until the chicken is cooked. This should take 5 minutes. Remove and set aside.
Stir fry the vegetables: Add 1tbsp oil and tip the carrots and mushrooms, cook for 2 minutes and add the cabbage and park Choi. Stir fry for 1 minute and set aside.
Stir fry the rice noodles: Add one tbsp oil to the wok. Add the rice noodles and stir fry for 30 seconds. Add the cooking wine, soy sauce, oyster sauce and sesame oil and stir fry for 2 minutes.
Mix the chicken and vegetables: Add the chicken, eggs and vegetables including the spring onions and stir fry for one minute. Season to taste.
Serve: Transfer to a dish and serve immediately. I served mine with a sweet chilli sauce on the side.