In a bowl, mix the egg with palm sugar, oyster sauce, and tapioca starch. Add the sliced pork and stir to coat evenly. Cover and refrigerate for at least 2 hours or overnight.

In a bowl, mix soybean paste, light soy sauce, white pepper, and seasoning powder until combined.

In a separate small bowl, mix tapioca starch with 100 ml water until smooth. Set aside.

Toss the fresh rice noodles with dark soy sauce. Stir-fry in a hot wok for 1–2 minutes until warmed through with a bit of char. Set aside. (If using dry noodles, soak them first.)

Heat oil in the wok over medium heat and sauté the garlic until fragrant.

Add water and bring to a boil, then add the marinated pork and spread it out to cook evenly.

Pour in the gravy mixture and stir gently. The egg will form soft strands, giving the sauce a silky texture.

Add the Chinese broccoli and cook briefly until just tender.

Stir the starch mixture, then pour it in while stirring. Cook until the sauce thickens into a smooth, glossy gravy.

Place the noodles on a plate and pour the hot gravy over the top. Serve immediately.