You can make your own hor fun/kway teow. I use store-bought this time and it's a refrigerated pack so the rice noodles are hard, which is normal. I usually steam them for 5 minutes or so until they are softened and let them cool down. Toss them in 1 tablespoon of soy sauce and set aside. You don't want to stir fry them when they are hard as they will break into little pieces
Heat a wok or skillet over high heat. Add 1 tablespoon of oil and then add 1/3 of the rice noodles and try to lay them in one layer. Let it cook undisturbed for about a minute or so to develop that "char" spots here and there. Then gently flip over, drizzle a bit of oil on the side and let it char for another minute or so. Remove from the wok/skillet. Add the next batch and drizzle oil on the side again and repeat the same process. We just want to char them, not burnt them ;)
Portion the noodles into a large serving platter (for family-style sharing) or individual serving plate
Making the egg gravy:
Preheat a large skillet or a wok. Add 1 Tbsp of cooking oil. Saute garlic and ginger for about 1 minute. Add the chicken broth and seasonings. Bring to a boil and then add bok choy and seafood mix. Bring back to a boil and then cover and lower down the heat to let it simmer for about 3 minutes
Mix cornstarch with water and then gradually add into the gravy and keep stirring until the gravy is thicken
Gradually add in the beaten egg and keep stirring for about 30 seconds and turn off the heat. You don't want to overcook the eggs. Have a final taste and adjust seasoning as needed
Pour the gravy over the fried hor fun and serve immediately