Ingredients:

  • 8 oz (225g) wide, fresh rice noodles (sen yai), separated
  • 8 oz (225g) chicken breast, sliced thinly (or tofu, shrimp, pork)
  • 1 tablespoon vegetable oil
  • 2 large eggs, lightly beaten
  • 1 cup Chinese broccoli (gai lan), or kale, chopped into bite-sized pieces
  • 2 cloves garlic, minced
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce (vegetarian oyster sauce for vegetarian option)
  • 1 tablespoon granulated sugar
  • 1 teaspoon rice vinegar (or white vinegar)
  • 1 teaspoon fish sauce (omit for vegetarian option and add a pinch of salt)
  • 1 tablespoon water

Instructions:

  1. Whisk together all sauce ingredients in a small bowl until sugar is dissolved. Set aside.
  2. Slice the chicken or tofu. Chop the Chinese broccoli. Mince the garlic. Separate the noodles.
  3. Heat the oil in the wok over high heat. Add the protein and cook until browned and cooked through (if using chicken, internal temp should be 165°F/74°C). Remove from the wok and set aside.
  4. Add the beaten eggs to the wok and swirl to create a thin omelet. Cook until set, then remove and slice into ribbons. Set aside.
  5. Add a little more oil to the wok if needed. Add the garlic and stir-fry until fragrant (about 30 seconds). Add the Chinese broccoli and stir-fry until slightly tender but still crisp.
  6. Add the noodles to the wok and toss with the vegetables. Pour in the sauce and stir-fry continuously, making sure the noodles are coated evenly.
  7. Add the cooked protein and egg ribbons back to the wok. Toss everything together until heated through and well combined. Cook till the sauce is almost dry, do not let it burn.
  8. Transfer to serving plates and serve immediately.