Mix 3 tbsp oyster sauce, 2 tbsp dark soy sauce, 1 tbsp light soy sauce, and 1 tsp sugar in a bowl.

Heat 2 tbsp oil in your wok over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until pink. Remove and set aside.

Add remaining oil to the wok. Toss in garlic and stir for 10 seconds until fragrant. Add broccoli stems and stir-fry for 2 minutes, then add leaves and cook another minute.

Push veggies to one side. Pour beaten eggs into the empty space and scramble gently until just set. Break into chunks with your spatula.

Add noodles and sauce. Toss everything together for 2–3 minutes. If the noodles stick, add a splash of water. Fold in shrimp and tofu (if using). Serve immediately!