1 tablespoon sugar
1/2 cup pork, thinly sliced
2 tablespoons soy sauce
2 cloves garlic, minced
1 pound fresh, flat rice noodles
1 egg
1 tablespoon dark soy sauce
1 pound Chinese broccoli (or regular)
2 tablespoons cooking oil
White pepper (to taste; optional)
If your flat rice noodles are not pre-cut, cut them into 3/4-inch-wide strips. Cut Chinese broccoli into 2-inch-long pieces. Halve the stems lengthwise because stems take longer to cook.
Heat a wok or skillet over high heat and then add 2 tablespoons of oil. Drop in the chopped garlic and stir to soften. Add the sliced pork, stirring to cook throughout.
When the pork is no longer pink, add the rice noodles. Stir well to break up the noodles. Add light and dark soy sauce and sugar; mix well.
Open a spot in the middle of the pan, and crack the egg into the center of the mixture. Scramble the egg until it is nearly done. Fold in the noodles and stir mixture well. Add the Chinese broccoli, stems first. As soon as the broccoli is cooked, turn off the heat.
Place mixture on a serving plate and sprinkle white pepper on top and serve while hot.