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In a small bowl, whisk together the chicken stock, oyster sauce, soy sauce, toasted sesame oil and white pepper. Set aside.
In another small bowl, whisk together the cornstarch and water to create a slurry. Set aside.
Heat up a thin coating of oil in a wok or non-stick pan over medium heat. Spread out the noodles in an even layer and fry until golden brown and crispy, about 3-5 minutes. Flip and add ¼ cup water to the pan, cover and steam, 1-2 minutes. Take the lid off and continue to cook, until the bottom of the noodles are golden and crispy. When crispy, remove from the wok and place on a large plate.
Over medium-high heat, heat up a bit of oil and add the garlic. Cook, stirring for a minute, until fragrant, but not brown. Add the chicken pieces and cook, stirring occasionally, until golden. Stir in the chicken stock mix and bring to a boil. Give the cornstarch slurry a quick mix and when the chicken and chicken stock mix is boiling, add the cornstarch slurry. Mix well.
Add the broccoli and cook, stirring occasionally, until tender-crisp, 1-2 minutes. Remove from the heat, taste and adjust the seasoning if needed. Scoop the hot chicken and broccoli sauce over the crispy noodles and enjoy immediately!