Toss the wide rice noodles with the dark soy sauce until evenly coated, then set aside.

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

Add the seasoned noodles. Season with sugar, light soy sauce, and mushroom soy sauce. Stir-fry until everything is well combined.

Push the noodles to one side of the pan. Crack the egg into the empty space and scramble until just set. Add the Chinese broccoli and stir-fry everything together until well mixed. Transfer to a serving dish and serve.