Place the dry rice noodles in a bowl and cover with hot water. Let the noodles soak until they are white and soft but not mushy, about 10 minutes. Drain and set them aside. (If you use a sheet of fresh rice noodles, cut them into 1-inch-wide lengths.)
Bring a small pot of water to a boil and cook the broccoli briefly, 1 to 2 minutes. Drain and set aside.
Heat a wok over medium heat and add 1 tablespoon oil. Stir in 2 tablespoons sweet soy sauce, the chicken and 1 egg white. Stir constantly until the chicken is partially cooked and the egg white has set. Set this aside to rest.
Heat the wok over medium heat and add the remaining oil. Stirring constantly, add in 1 whole egg, the rice noodles, remaining soy sauce, oyster sauce, vinegar, garlic, if using, and some salt and pepper. Add the chicken and broccoli mixture and stir to incorporate. Cook this until the chicken is white and tender. Serve immediately.
NotesA viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.