From Wandering Chopsticks
There are many versions of this delicious Thai dish but this recipe keeps the ingredient list short and simple!
1 bunch of Broccoli Raab, remove bottom inch of stems where it tends to get woody and cut in 2-inch sections, keeping flowers and leaves
1 lb package of fresh rice noodles, either flat, broad rice noodles or rice noodle sheets. (You can use fried rice noodles as well, just be sure to soak them until soft in hot water beforehand)
1/4 lb beef, sliced or 2 small chicken breasts, sliced, OR one package of semi-firm tofu
3 eggs, scrambled
About 2 tbs oyster sauce, or more according to taste
About 1 tbs hoisin sauce, or more according to taste
Separate rice noodles. Turn wok or saute pan to high heat. Beat three eggs in wok, swirling wok so the eggs cook in a thin layer. When fully cooked, set aside.
Add a little bit of oil to the wok and stir-fry the beef, chicken of tofu. When the meat is near done (or the tofu is crispy), add both oyster and hoisin sauces. Try a 2/3 oyster sauce, 1/3 hoisin sauce ratio. Be a little generous with the sauce because it'll have to coat the noodles and broccoli later.
When chicken/beef/tofu and sauce is thoroughly mixed, add noodles and make sure sauce is evenly coated. The rice noodle sheets will be broken up, but that's OK. Add broccoli and mix again thoroughly. Add the cooked eggs that had been set aside and mix again. You want to do this last so the eggs don't get mushy and overcooked, and the moisture from the broccoli doesn't make them soggy.
The rice noodles will have absorbed the savoriness of the oyster sauce and the sweetness of the hoisin sauce.