Ingredients
- 1 pound fresh wide rice noodles
- 2 teaspoons dark soy sauce
- 1½ tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 2 teaspoons sugar
- 2 teaspoons white vinegar
- 3 tablespoons vegetable oil divided
- 3 cloves garlic minced
- 6 ounces boneless, skinless chicken thighs thinly sliced
- 1½ cups Chinese broccoli cut into 2-inch pieces, separate stems and leaves
- 2 large eggs lightly beaten
Instructions
- If you’re using fresh rice noodles, carefully separate them to prevent clumping.
- In a small bowl, combine the dark soy sauce, oyster sauce, light soy sauce, sugar, and white vinegar. Stir until the sugar dissolves.
- Heat 1 tablespoon of vegetable oil in a large wok over high heat until just smoking. Add the minced garlic and stir quickly until fragrant, about 15 seconds. Add the sliced chicken and stir-fry until nearly cooked through, about 3-5 minutes.
- Add the broccoli stems and stir-fry until softened, about 1 minute. Add the broccoli leaves and stir-fry for 30 seconds. Push to the side, add more oil if needed, and pour in the beaten eggs. Scramble until just set.
- Add the rice noodles and sauce to the wok. Toss to coat evenly. Cook, undisturbed, for 1 minute to caramelize, then stir until heated through.
- Taste and adjust seasonings if necessary, then DEVOUR.
