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1
Cut the fresh rice sheets into 2-inch-wide strands and separate them.
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2
(If using dried rice sticks, soak them in hot water for 6 to 8 minutes.
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3
You want them soft and pliable but not falling apart.
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4
Tip into a colander over the sink, rinse under cold running water, and drain.)
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5
Set aside.
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6
Handle the pork partially frozen so that it is easier to cut (if its fresh, place in the freezer for about 30 minutes).
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7
Cut the pork along the grain into 1 1/2-inch-thick strips.
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8
Then, with your knife at an angle almost parallel to the cutting surface, slice the meat diagonally across the grain into 1/8-inch-thick slices.
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9
Separate the Chinese broccoli into leaf and stem pieces.
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10
Cut the stems into 2-inch pieces and halve the thicker ones lengthwise as they take longer to cook.
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11
In a heatproof bowl, soak the broccoli in boiling water until wilted but not fully cooked, about 30 seconds.
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12
Rinse under cold running water and drain.
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13
Preheat a large wok or skillet over very high heat for about 30 seconds.
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14
Swirl in the oil and heat until smoking.
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15
Add the meat followed by the garlic and 1/2 tablespoon of the fish sauce to flavor the meat.
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16
Stir and cook until the meat is no longer pink, about 1 minute.
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17
Push the meat to one side and crack in the eggs.
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Let the eggs cook undisturbed until the whites start to turn opaque, about 15 seconds, then stir to mix with the meat.
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Push the meat and egg mixture up one side of the wok.
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20
Toss in the noodles and spread them across the bottom of the wok to make as much contact with the hot surface as possible.
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21
Thats how you get the nice charred noodle bits and the unmistakable burnt flavor peculiar to foods fried in a searing hot wok.
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22
Add more oil if the noodles stick to the wok.
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23
Mix the noodles with the meat and eggs and stir everything swiftly around the wok.
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24
Add the remaining fish sauce, the sweet soy sauce, oyster sauce, and sugar.
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25
Sliding your spatula to the bottom of the wok, turn and toss all the ingredients to coat evenly with the seasonings.
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26
Add the Chinese broccoli and vinegar and toss with a couple more flourishes until well mixed and the broccoli is cooked through but the stems are still crunchy, 1 to 2 minutes.
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27
Taste and adjust seasonings if desired.
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28
Divide the noodles between 2 plates and sprinkle with white pepper.
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29
Serve with fish sauce, vinegar, and crushed chilies on the side.
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30
To make more servings, rinse the wok with hot water (no soap required) and give it a quick scrub just to remove the brown bits stuck to the bottom.
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Wipe with a paper towel and set the wok back over the heat to dry completely before carrying on.
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32
Variation: For a vegetarian version, skip the meat and add firm tofu, or just make it with the eggs.
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One difference: Add the eggs first, then the garlic to prevent it from burning in the ultra-hot wok.
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34
Pats Notes: Dark sweet soy sauce gives the noodles color, while fish sauce and oyster sauce season the dish.
