Wide rice noodles stir-fried with chicken, Chinese broccoli, and sweet soy sauce. Thai comfort food.
If noodles are cold and stiff, microwave briefly to soften. Chinese broccoli (gai lan) is traditional; regular broccoli substitutes.
Fresh wide rice noodles are in the refrigerated section of Asian groceries. This dish should have visible charred spots on the noodles.
Ingredients
Scale
Measurement units
- 12 oz Fresh wide rice noodles
- 3 tbsp Vegetable oil
- 4 clove Garlic cloves, minced
- 6 oz Boneless chicken breast, sliced thin
- 2 whole Eggs
- 6 oz Chinese broccoli (gai lan), cut into pieces
- 1 tbsp Light soy sauce
- 2 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Sugar
- ¼ tsp White pepper
Ingredients
Scale
Measurement units
- 12 oz Fresh wide rice noodles
- 3 tbsp Vegetable oil
- 4 clove Garlic cloves, minced
- 6 oz Boneless chicken breast, sliced thin
- 2 whole Eggs
- 6 oz Chinese broccoli (gai lan), cut into pieces
- 1 tbsp Light soy sauce
- 2 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Sugar
- ¼ tsp White pepper
Instructions
Prep noodles and sauce
Gently separate rice noodles with hands; if cold and stiff, microwave 20 seconds. Mix soy sauce, dark soy sauce, oyster sauce, and sugar in a small bowl.
Ingredients
- fresh wide rice noodles (12 oz)
- light soy sauce (1 tbsp)
- dark soy sauce (2 tbsp)
- oyster sauce (1 tbsp)
- sugar (1 tsp)
Cook the chicken
Heat wok over highest heat until smoking. Add 1 tablespoon oil. Add chicken in single layer, sear 1 minute, then stir-fry until just cooked, about 1 minute more. Transfer to plate.
Equipment
- wok
Ingredients
- vegetable oil (1 tbsp)
- chicken breast, sliced (6 oz)
Stir-fry the noodles
Add 2 tablespoons oil to wok over highest heat. Add garlic, stir 10 seconds. Add noodles, spreading flat. Let char 30 seconds, then gently toss. Repeat: let sit, then toss. After 2 minutes, push noodles aside. Crack eggs into cleared space, let set 15 seconds, scramble, fold into noodles.
Equipment
- wok
- wok spatula
Ingredients
- vegetable oil (2 tbsp)
- garlic, minced (4 clove)
- eggs (2 whole)
Add the vegetables and finish
Return chicken to wok. Add Chinese broccoli and pour sauce over everything. Toss until broccoli is crisp-tender and sauce coats noodles, about 1 minute. Season with white pepper. Serve immediately.
Equipment
- wok
Ingredients
- Chinese broccoli (6 oz)
- white pepper (¼ tsp)
Before you cook
Cook notes
- • Fresh wide rice noodles are in the refrigerated section of Asian groceries.
- • If noodles are cold and stiff, microwave briefly to soften.
- • Chinese broccoli (gai lan) is traditional; regular broccoli substitutes.
- • This dish should have visible charred spots on the noodles.
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