1.Combine chicken, garlic, 2 tablespoons of the hoisin sauce and 1 tablespoon of the kecap manis in medium bowl.
2.Heat 2 teaspoons of the oil in wok; stir-fry almonds until browned. Remove from wok.
3.Heat remaining oil in wok; stir-fry chicken mixture and onions, in batches, until chicken is browned.
4.Place noodles in large heatproof bowl, cover with boiling water, stand 5 minutes or until just tender; drain.
5.Return chicken mixture to wok with almonds, noodles, choy sum, stock and remaining hoisin sauce and kecap manis; stir-fry until choy sum is just wilted.