Method

• 1.
  Combine oyster and soy sauces, vinegar and sugar in a small bowl. Set aside. Heat peanut oil in a large wok or frypan over medium heat. Cook garlic, stirring occasionally, for 3 minutes or until starting to colour. Set aside with a slotted spoon.
• 2.
  Increase heat to medium-high and stir-fry broccoli stems for 4 minutes or until starting to soften and char. Add broccoli leaves and stir-fry for 1 minute or until starting to wilt. Push broccoli to sides of pan and add egg to centre. Stand for 10 seconds then, using a wooden spoon or spatula, scramble for 20 seconds.
• 3.
  Transfer broccoli and egg to a large bowl (egg will still be a bit runny). Increase heat to high and, when pan is super hot and oil begins to smoke, add noodles and soy sauce mixture.
• 4.
  Gently toss until noodles are well coated. Cook, only stirring occasionally, for 4-5 minutes, giving noodles time to char and slightly caramelise between each stir (as noodles warm up, they will loosen and separate).
• 5.
  Return broccoli and egg to pan with 2 tbs boiling water and stir until combined. Sprinkle with fried garlic and chilli and serve with lime wedges alongside.