Ingredients:

  • 8 ounces (225g) wide rice noodles, fresh if possible, or dried
  • 1 tablespoon vegetable oil
  • 2 tablespoons dark soy sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons vegetable oil, divided
  • 2 cloves garlic, minced
  • 8 ounces (225g) boneless, skinless chicken thighs, cut into bite-sized pieces (or protein of your choice - tofu, shrimp)
  • 1 large egg, lightly beaten
  • 1 cup Chinese broccoli (gai lan), chopped (or regular broccoli or kale)
  • Optional garnish: Chopped peanuts, chili flakes, lime wedges

Instructions:

  1. If using dried noodles, cook according to package directions. Drain well and set aside. If using fresh noodles, loosen them up a bit.
  2. In a small bowl, whisk together dark soy sauce, soy sauce, oyster sauce, sugar, vinegar, and white pepper. Set aside.
  3. Chop the chicken (or other protein) and Chinese broccoli. Mince the garlic.
  4. Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add garlic and stir-fry until fragrant (about 10 seconds). Add chicken and stir-fry until cooked through, about 3-4 minutes. Remove chicken from the wok and set aside.
  5. Add the remaining 1 tablespoon of oil to the wok. Pour in the beaten egg and scramble until just set.
  6. Add the cooked noodles and Chinese broccoli to the wok. Stir-fry for 1 minute, until slightly softened.
  7. Pour the sauce over the noodles and vegetables. Toss everything together until well combined and the noodles are evenly coated.
  8. Add the cooked chicken back to the wok. Stir-fry for another minute until everything is heated through and the sauce has thickened slightly.
  9. Serve immediately, garnished with chopped peanuts, chili flakes, and lime wedges, if desired.