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Marinate the chicken thighs in 1.5 Tbsp soy sauce.
Prepare the sauce by mixing together 2 Tbsp oyster sauce, 1 Tbsp soy sauce, 1 Tbsp fish sauce, 2 tsp golden mountain sauce, 1 Tbsp sugar, and white pepper to taste.
Separate the Chinese broccoli stems and leaves.
Heat 4 Tbsp oil in a wok or large skillet over high heat.
Add the chicken thighs and cook until browned and cooked through.
Push the chicken to the side and add the eggs. Scramble the eggs.
Add the garlic and stir-fry for 30 seconds.
Add the Chinese broccoli stems and stir-fry for 1 minute.
Add the rice noodles and sauce, and toss everything together until the noodles are coated and heated through.
Add the Chinese broccoli leaves and toss to combine.
Serve hot, with chili vinegar sauce on the side.