Step by step

Method

6 steps

1. 1

   If using dried wide rice noodles (8–10 oz), soak in room-temperature water 20–40 minutes until flexible but still firm; drain well. If using 14 oz fresh wide rice noodles, gently separate them so they don't tear. Whisk 3 tablespoons oyster sauce, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 2 teaspoons sugar, and ½ teaspoon ground black pepper until the sugar dissolves.

2. 2

   Heat 2–3 tablespoons neutral oil in a wok or large skillet over medium-high until nearly smoking. Add 6 minced garlic cloves, then 8–12 oz thinly sliced pork, chicken, or beef; stir-fry until the meat is mostly cooked and lightly browned, about 2 minutes.

3. 3

   Add the noodles and stir-fry 2–3 minutes until they soften, pick up a little char, and smell toasty — quiet steaming means raise the heat or work in a smaller batch.

4. 4

   Add 3–4 cups bite-size Chinese broccoli (gai lan) or broccoli florets and toss until bright green and crisp-tender, 1–2 minutes. Pour in the sauce and toss until every strand is coated and darkly glossy.

5. 5

   Push noodles to one side. Add a splash more oil if the pan looks dry, pour in 2–3 lightly beaten large eggs, scramble until just set (about 1 minute), then fold into the noodles.

6. 6

   Taste for sweetness and salt. Serve immediately with chili sauce or vinegar-chile on the side. You want wide noodles with savory-sweet soy char and crisp greens — not a soggy clump or pale underseasoned strands.