Soak the thin rice noodles in water until they are soft. Once softened, drain well and set aside.

Heat a wok or large skillet over medium-high heat and add vegetable oil. Add the minced garlic and stir-fry until fragrant. Add the pork and stir-fry until just cooked through.

Crack the eggs into the pan. Let them set briefly, then scramble and mix with the pork. Stir-fry until the eggs are just cooked.

Add the soaked noodles to the pan. Stir-fry and toss everything together. Add the dark soy sauce, light soy sauce, sugar, and a splash of water. Continue stir-frying until the noodles are tender and chewy but not soggy.

Add the chopped Chinese broccoli and stir-fry until just wilted. Transfer to a plate. Serve with lime wedges and chili flakes for extra flavor.