Begin by soaking wide rice stick noodles in warm water for about 30 minutes until they become soft and pliable. Drain well and set aside.

In a small bowl, whisk together dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar until well combined. Set aside.

Slice the Chinese broccoli into 2-inch pieces, separating the stems from the leaves for even cooking.

Heat a tablespoon of peanut or vegetable oil in a hot wok. Add sliced chicken thighs and stir-fry for about 5-7 minutes until golden brown and cooked through.

In the same wok, add another drizzle of oil and toss in the broccoli stems. Stir-fry for about 2 minutes, then add leaves and cook for an additional minute until wilted.

Pour a little more oil into the hot wok if necessary, then crack an egg into the center and scramble for about 1-2 minutes until fully cooked.

Add the drained rice noodles to the wok along with the scrambled egg. Pour the prepared sauce over and gently toss for about 2-3 minutes until heated through.

Return the cooked chicken and broccoli to the wok. Stir-fry for an additional minute until everything is heated through and mixed.