1/3 C vegetable oil
12 oz. fresh, flat, wide, rice noodles, cut into strips (do not use dried noodles)
1 large egg
2 Tbsp sweet dark soy sauce
2 Tbsp oyster sauce
3 tsp light soy sauce, divided
2 tsp sugar
2 tsp white vinegar
1 clove garlic, peeled, minced
1/2 tsp baking soda
1 1/2 C pork, cut into thin strips
1 1/2 C Chinese broccoli or regular broccoli, cut into florets
2 C water
In a small bowl or cup, combine 2 tsp soy sauce and 1 tsp baking soda.
Pour over sliced pork and marinate for 30 minutes.
Bring water to a boil in a large wok or skillet. Add marinated pork. Cook until partially done. Set aside.
Add rice noodles to same skillet. Blanch for 2-3 minutes.
In a small bowl, combine oyster sauce, soy sauce, sugar, vinegar, and garlic.
In a separate large skillet, heat vegetable oil, on high heat.
Break egg into skillet, and cook, stirring constantly.
Increase heat to high.
Add cooked noodles and oyster sauce mixture to egg, stirring constantly, for 1 minute.
Add broccoli and pork to skillet. Stir to coat broccoli and pork thoroughly with sauce.
Add additional soy sauce, to taste, if desired.
Cook until broccoli is tender.