While bringing a pot of plain water to boil, thinly slice the meat, trim broccoli florets, and mince the garlic setting each aside.

Mix both soy sauces, sugar, garlic powder, and fish sauce together and set aside.

Place dry noodles in boiling water, separate with a fork to avoid clumping and reduce heat to low. Steep noodles just until soft. ~7-10 minutes, then drain well and mix in a 1-2 tbsp of sesame oil to keep them from sticking.

Start heating a wok (or skillet) over high heat while draining noodles. When wok starts to smoke add 1-2 tbs canola oil and coat the sides.

Sautee broccoli until bright green and just starting to soften ~5 minutes, then remove the broccoli to a bowl or plate.

Wipe out wok, reheat and add another 1-2 tbs oil. Add meat and garlic and sauté until meat is almost done. ~3 minutes

Move meat away from center, crack the egg into the middle and scramble it until it has just started to set.

Add noodles and sugar/sauce mixture. Stir to coat everything with sauce and then let the noodles start to brown stirring only occasionally. ~5 minutes

Mix in the broccoli and continue to sauté with occasional stirring ~5 minutes

Don’t be afraid to let things burn a little and scrape those bits up and stir them back into the mix. When noodles turn a nutty brown it is ready to serve.