Make sure your noodles are soaking to rehydrate in advance. Use the package directions.

• Why soak the noodles? Boiling noodles will cause them to gelatinize and stick together during the stir-fry process. Soaking the noodles allows them to soften but not stick together when drained.

Mix together all sauce ingredients in a container until well combined. This can be made ahead of time and stored in the fridge.

Set a wok or large pan over high heat and add a drizzle of oil to coat the bottom.

Pour in the beaten eggs and kind of swirl it around the pan. This should make it nice and fluffy with a little browning on the exterior. Chop it up a bit with the spatula, then remove to a bowl and set it aside.

Add another drizzle of oil and then toss in the sliced garlic along with the white pepper (you can use black pepper if you don’t have white).

• Let that bloom for just 30 to 45 seconds before coming in with the chopped broccolini.

Stir fry the mixture for about 1 to 2 minutes, then add just a drizzle of the stir fry sauce to the broccolini and mix that in.

• Remove from the pan and add to the bowl with the eggs.

Add another drizzle of oil to the wok and toss in the sliced mushrooms. Stir-fry on high heat until their moisture has evaporated and they begin to take on color on all sides.

Just like the broccolini, add a small squirt of the sauce to the mushrooms to season them and impart that beautiful dark color from the soy sauce.

Then add the broccolini and egg back to the wok, followed by the rice noodles that have been soaked and drained. Add just enough of the sauce to coat everything in the wok.

Mix everything together by continually stir frying for about 5 to 7 minutes.

Continue cooking the noodles until they are softened yet chewy, and have absorbed most of the sauce.

• During this time you can add a little more sauce or a touch of water if the noodles need more moisture to get to the perfect texture.

Lastly, taste it. Adjust if needed. Serve with a few extra cranks of white pepper.