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On a plate, combine the shrimp with salt, white pepper, and cornstarch. Mix until evenly coated. Set aside.
Cut the Chinese broccoli into bite-sized pieces. Mince the garlic.
In a bowl, whisk together soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and water.
In a pot over high heat, bring water to a boil. Add the dried rice noodles and cook for about 3 minutes, just until softened but still slightly firm. Immediately transfer to cold water to stop the cooking process. Drain well, but keep them slightly moist.
In a wok over high heat, heat 1 tablespoon of cooking oil until very hot. Add the shrimp and garlic. Stir-fry for about 1 minute, just until the shrimp turn lightly pink. Remove and set aside.
In the same wok over high heat, add 1 tablespoon of cooking oil. Crack the eggs and stir-fry until partially set. Push to the side. Add the Chinese broccoli stems first, then the leaves. Stir-fry briefly until slightly softened. Remove and set aside.
In the wok over high heat, add the remaining 1 tablespoon of cooking oil. Add the noodles and stir-fry until heated through. Return the shrimp, eggs, and broccoli to the wok. Pour in the sauce and toss for about 1 minute. Let the noodles sit undisturbed for 15 seconds. Give everything one final toss and serve immediately.