Vegetarian Stir Fried Thai Noodles (Pad See Ew)

8  ounces		rice stick noodles
2  tablespoons		kecap manis
2  tablespoons		hoisin
2  teaspoons		soy sauce
2  teaspoons		white vinegar
2  teaspoons		honey
2  tablespoons		water
1  tablespoon		peanut or vegetable oil
2		cloves garlic,s minced
1  cup		brown or white onion, halved and sliced into ¼" / ½cm slices
5  cups		Chinese broccoli

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1.Pour bowling water over noodles in a large bowl (or pot) and set aside for 5 minutes, and drain when ready.
2.Meanwhile, combine sauce ingredients.
3.Mince the garlic straight into the wok with the oil. Place wok on high heat. As the oil is heating, the garlic will gradually heat too and infuse the oil with flavour.
4.When the oil is hot and the garlic is starting to turn golden, add the onion and Chinese broccoli stems and stir fry for a couple of minutes until they start to char (you want the char grilled flavour).
5.Add the noodles, Chinese broccoli leaves and the sauce. Fold gently to combine, for the sauce to coat the noodles evenly and to caramelise, and the leaves to just wilt. They only need to be just wilted because they will continue to cook while you are plating up.
6.Serve immediately.