In a bowl, combine your protein with 2 tsp soy sauce and 1/4 tsp sugar. If using lean meat, add 2 tsp water to keep it juicy.

Heat 1 Tbsp of oil in a wok over high heat. Add the marinated protein and sear until browned (3-4 minutes), then remove and set aside.

In the same wok, add 1.5 Tbsp oil and chopped garlic. Turn heat to medium-high and sauté until the garlic turns golden and aromatic, about 30 seconds.

Push the garlic to the side of the wok and scramble the eggs, mixing them with the garlic once they begin to set.

Toss in the thinly sliced stems of Chinese broccoli and stir-fry for 10-15 seconds until they turn bright green.

Add the fresh rice noodles, the pre-mixed sauce (2 Tbsp oyster sauce, 1 Tbsp soy sauce, 1.5 tsp fish sauce, 1.5 tsp Golden Mountain sauce, and 2 tsp Thai black soy sauce), and sprinkle in 4 tsp granulated sugar. Toss to combine.

Let it sit for 15-30 seconds to char before flipping.

Return the protein to the wok (without any juices), and toss everything until evenly mixed. Plate the noodles, sprinkle with white pepper, and serve with chili vinegar on the side for an extra kick.