Prepare the rice noodles according to the package instructions. Drain and set aside.

In a small bowl, mix together the soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Set aside.

Heat vegetable oil in a large pan or wok over medium-high heat. Add minced garlic and sauté until fragrant, about 30 seconds.

Add the sliced chicken or beef to the pan and cook until it’s no longer pink, about 3-4 minutes.

Push the meat to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix with the meat.

Add the Chinese broccoli (or regular broccoli) and carrots (if using) to the pan. Stir-fry for 2-3 minutes, until the vegetables are tender-crisp.

Add the cooked rice noodles to the pan, followed by the sauce. Toss everything together until the noodles are evenly coated and heated through, about 2-3 minutes.

Serve hot, garnished with additional soy sauce or a squeeze of lime if desired.