Combine water and potato starch, then mix in the eggs and salt.

Heat a medium skillet and lightly spray or wipe with oil.

Add a small ladleful of batter, swirling to cover the bottom of the pan. Cook until set, then flip and cook another one to two minutes on the other side.

Once all the crepes are done, roll them up and slice into thin noodles.

Combine ingredients in a small saucepan and simmer for 20 minutes or until reduced and fragrant. Strain before using.

Mix the potato starch and salt and toss chicken in the mixture. Heat two tablespoons oil in a large skillet. Add chicken in batches and cook until lightly browned on all sides, about 10 minutes per batch. Remove from skillet.

Heat remaining oil. Add broccoli, carrots, garlic, and scallion whites. Cook for seven to 10 minutes, until beginning to brown.

Add the chicken back in. Pour in the sauce and stir well. Cook for another five minutes.

Gently add the egg noodles and serve. Top with scallion greens.