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.
A decent recipe. The flavor was good, but I struggled with the noodles. They were a bit too sticky. I might try adjusting the cooking time.
Really enjoyed this. It was easy to follow and the taste was great. I used chicken as the protein and it turned out perfectly. Maybe a bit more sauce next time for extra flavor.
Good, but could be better. The sauce needed a little more something. Maybe a touch of lime juice or a pinch of sugar? Otherwise, a decent recipe.
Not the best. The noodles were mushy, and the sauce was a bit too salty for my taste. I followed the recipe exactly, so I'm not sure what went wrong.
Very good, I followed the recipe and the result was great, but next time I'll add some extra vegetables. The flavor was really good.
