Soak the wide rice noodles in lukewarm water for about 30 minutes or until softened. Drain and set aside.

In a large pan or wok, heat 2 tablespoons of vegetable oil over medium heat. When hot, add the minced garlic and sauté until fragrant, approximately 30 seconds.

Toss in your choice of proteins—chicken, shrimp, or tofu. Cook until just done, about 4-5 minutes. Remove from the pan and set aside.

In the same pan, whisk the eggs and scramble them gently until set. Combine them with the cooked protein.

Add the soaked noodles to the pan along with the broccoli. Stir everything together for another 2-3 minutes.

Drizzle in the soy sauce, dark soy sauce, oyster sauce, sugar, and a generous sprinkle of black pepper. Stir-fry for another 5-6 minutes, allowing all the ingredients to marry while getting a little crisp on the noodles.

Push the mixture to the side, let it crisp a bit, then serve warm with extra toppings such as chili flakes or sliced green onions if desired.