In a large pot, soak or boil the wide rice noodles according to the package directions. While the noodles are soaking or boiling, make the sauce.

In a medium bowl, whisk together oyster sauce, soy sauce, fish sauce, and brown sugar. Set aside.

In a wok or large skillet, heat vegetable oil over medium-high heat. Add the sliced steak and cook just until the sides are all browned.

Add garlic, ginger, and bok choy to the wok/skillet. Stir and cook until the vegetables are slightly softened, about 1 - 2 minutes.

Drain the noodles and add to the wok/skillet, along with the sauce. Use tongs to toss the ingredients together and coat the noodles with the sauce.

Move the ingredients to one side of the pan. Add the beaten eggs to the empty side and cook until the eggs are scrambled. During this time, use the tongs to lift the noodles, steak, and vegetables and move them around a bit so they don't stick to the pan.

Make the Soup: Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and pepper to taste. Add in turmeric. Taste the soup and adjust the seasoning if needed.

Mix cornstarch and water, ensuring the cornstarch is well combined as it settles quickly. Stir the soup continuously as you drizzle in the cornstarch slurry to avoid clumps. Use more or less starch as desired for thickness.

For the egg drop, lightly beat the eggs and slowly drizzle them into the soup while stirring in a circular motion. This creates swirls of egg.

Whisk matcha with hot water until smooth. Add in milk and sugar to taste. Pour over ice.

Serve pad see ew with egg drop soup and iced matcha latte.