Wash the chinese brocolli. Cut off the ends if not already trimmed and cut into bite sized piece (about 2 inches long)

In a large sauce pan, add enough water to cover the chinese brocolli, add a pinch of salt, bring to a boil until the stalks and tender but crisp (3-4 mins). Rinse in cold running water and drain.

Add noodle to boiling water and follow package directions. Drain.

In the medium bowl, mix all purpose flour, a pinch of pepper and salt and coat each side of red snapper fillets then dip in the egg white and fry in hot oil for 5 mins in each side.

Pat fillets dry with a paper towel. Combine noodle, chinese broccoli and fried red snapper fillets place in a dish

Cooking gravy sauce; in a pot or pan, heat the oil, add chopped garlic, eggs and stir for a min.

Add chicken broth, oyster sauce, soy bean paste, dark soy sauce and sugar then simmer for 5 mins.

Add the tapioca flour water stir quickly to keep it from forming chunks. (When cooked, the flour will turn from white to clear). Stir, when the sauce is bubbling it should be consistency of thick gravy.

Top the gravy sauce on noodle and sprinkle some ground white pepper. Serve HOT.

Can served with chilli pepper, sugar, fish sauce for your personal taste.