Begin by soaking the rice noodles in warm water for about 10-15 minutes until they are soft and pliable. Drain and set aside.

In a wok or large frying pan, heat the vegetable oil over high heat. Add the sliced chicken and stir-fry until it is cooked through and no longer pink.

Add the minced garlic and stir-fry for another 30 seconds until fragrant.

Add the Chinese broccoli or regular broccoli and stir-fry for a few minutes until it is slightly softened.

Push the chicken and vegetables to one side of the wok and crack the eggs into the empty space. Scramble the eggs until they are cooked and then mix them in with the chicken and vegetables.

Add the drained noodles to the wok and stir-fry everything together until the noodles are heated through.

In a separate bowl, mix together the dark soy sauce, light soy sauce, oyster sauce, fish sauce, sugar, and a pinch of white pepper. Pour this sauce over the noodles and stir-fry everything together for another minute or two until the sauce is evenly distributed.

Serve hot with lime wedges, chili flakes, and chopped cilantro on top.