If using dried Rice Flake Noodles, add them to a bowl of very warm water. If using fresh, separate them from sticking together.
Mix up Sauce ingredients and set aside.
Prep all vegetables before starting to cook. Separate the leaves from the stems of the Chinese broccoli and cut the stems on the diagonal, about 1.5 inches.
Heat up Wok or Deep Skillet on medium-high heat. If using cast iron, allow to heat for 10 minutes.
Add oil and when starting to sizzle, add garlic, meat, and stems. Cook for about a minute, or until meat is almost cooked.
Turn down the heat a bit and add the Noodles and sauce. Gently stir-fry for 2-3 minutes, making sure to scrape the brown bits from the bottom of the Wok or Skillet.
Add in leaves and 2 Tablespoons of water and push all the food to one side.
Crack an egg into opposite side and let sit for a few seconds. Break yolk with a spatula in a circular motion. Gently fold Noodle mixture on top of the egg and incorporate the egg into the Noodles, making sure to scrape bottom. Add a touch more water, if pan begins to dry.
Garnish with freshly ground pepper and/or chili flakes, if desired.