Pad See Ew with Chinese Broccoli and Pork

If using dried rice noodles, soak them according to package instructions. Fresh noodles can be used directly.

In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper. Set aside.

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the pork and stir-fry until cooked through, about 2-3 minutes. Remove the pork from the wok and set aside.

Add another tablespoon of vegetable oil to the wok. Add the minced garlic and stir-fry until fragrant, about 30 seconds.

Pour in the beaten eggs and scramble them until lightly cooked. Break the eggs into smaller pieces.

Add the Chinese broccoli stems to the wok and stir-fry for 1 minute. Then add the Chinese broccoli leaves and stir-fry for another minute, until wilted but still crisp.

Add the cooked pork and rice noodles to the wok. Pour the sauce over the noodles and toss everything together well to coat the noodles evenly.

Continue to stir-fry for 2-3 minutes, until the noodles are heated through and the sauce has thickened slightly.

Serve immediately.