Prepare the noodles according to package instructions. Usually, this involves soaking them in hot water until they are soft and pliable. Drain well and set aside.
In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, sugar, and vinegar. Set aside.
Heat a wok or large skillet over medium-high heat. Add the vegetable oil and swirl to coat. Add the garlic and stir-fry until fragrant (about 30 seconds).
Add the chicken (or tofu/shrimp) and cook until browned and cooked through. Push the chicken to one side of the wok.
Crack the egg into the wok and scramble it lightly. Then, mix it with the chicken.
Add the Chinese broccoli to the wok and stir-fry until it turns bright green and is slightly tender (about 2-3 minutes).
Add the cooked noodles to the wok. Pour the sauce over the noodles and toss everything together until the noodles are evenly coated and heated through.
Continue to stir-fry for another 2-3 minutes, ensuring all ingredients are well combined and the noodles are slightly caramelized. Serve immediately, garnished with white pepper if desired.
It was good, but a bit bland. I think it needs more seasoning, perhaps some white pepper as suggested. I will try again, but adjust the seasoning.
Really enjoyed this recipe. Easy to follow and the flavors were excellent. I'll be making this regularly from now on! Great for a quick meal.
Excellent recipe! Easy to follow, and the result was a very delicious dish. I will definitely make it again. Highly recommended!
Wonderful recipe! It's quick, easy, and incredibly tasty. The instructions were clear and easy to follow. I love that I can customize it with my favorite veggies and protein.
A good recipe, but it needed a little something extra. Maybe some chili flakes for a kick. Overall, the flavor was good, just needed a bit more pop.
