Ingredients

Instructions

1. 1

   Soak the dried rice noodles in warm water for 15-20 minutes until pliable but not mushy, then drain. If using fresh noodles, separate them gently.

2. 2

   In a small bowl, whisk together the regular soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, and white pepper to make the sauce.

3. 3

   Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the tofu cubes and a pinch of salt. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove tofu from the pan and set aside.

4. 4

   Wipe the wok clean if necessary, add the remaining 2 tablespoons of oil, and increase heat to high. Add the minced garlic and Chinese broccoli stems. Stir-fry for 30 seconds until fragrant.

5. 5

   Add the noodles to the wok and pour the sauce mixture over them. Toss quickly to coat the noodles evenly, cooking for about 1-2 minutes until the noodles absorb the color.

6. 6

   Push the noodles to one side of the wok. Pour the beaten eggs into the empty space. Let them set for 15 seconds, then scramble them lightly.

7. 7

   Toss the noodles and eggs together. Add the Chinese broccoli leaves and the cooked crispy tofu back into the pan.

8. 8

   Let the noodles sit undisturbed for 30-60 seconds to allow them to slightly char and caramelize (this creates the signature 'wok hei' smoky flavor).

9. 9

   Give everything one final toss to wilt the leaves slightly, then remove from heat and serve immediately.