Ingredients

200g (7 oz) dried wide rice stick noodles or 450g (15 oz) fresh wide flat rice noodles (Sen Yai)

2 tsp dark soy sauce

1 1/2 tbsp oyster sauce

1 tbsp light soy sauce (or all purpose soy sauce)

2 tsp white vinegar (plain white vinegar)

2 tsp sugar (any type)

3 tbsp peanut or vegetable oil, separated

2 cloves garlic, very finely chopped

1 cup (150g/5 oz) chicken thighs, boneless and skinless, sliced

1 large egg

4 stems Chinese broccoli

Instructions

Step 1: Trim the ends of the Chinese broccoli and cut into 7.5cm (3″) pieces. Separate the leaves from the stems, slicing the thick stems vertically to no wider than 0.8cm (0.3″).

Step 2: Cook the noodles according to packet directions and drain. Use them immediately to avoid breaking the noodles in the wok.

Step 3: Mix dark soy sauce, oyster sauce, light soy sauce, white vinegar, and sugar together until the sugar dissolves to make the sauce.

Step 4: Heat 1 tablespoon oil in a very large heavy-based skillet or wok over high heat. Add garlic and cook for 15 seconds until fragrant.

Step 5: Add sliced chicken and cook until mostly white and nearly cooked through.

Step 6: Add the Chinese broccoli stems and cook until the chicken is almost done.

Step 7: Add the Chinese broccoli leaves and cook until just wilted.

Step 8: Push all ingredients to one side of the wok, crack in the egg, and scramble it.

Step 9: Remove the chicken, vegetables, and egg from the wok onto a plate. Scrape the wok clean.

Step 10: Heat the remaining 2 tablespoons oil in the wok over high heat until smoking hot. Add the noodles and sauce, tossing as little as possible to allow the edges of the noodles to caramelize, about 1 to 1 1/2 minutes.

Step 11: Quickly add the cooked chicken and vegetables back into the wok, toss to combine, and serve immediately.

Tips & Variations

Use fresh flat rice noodles (Sen Yai) if available for the best texture, but dried noodles work well after soaking and careful cooking.

Adjust the sweetness and vinegar to taste to balance the sauce perfectly.

Substitute chicken with beef, pork, or tofu for different variations.

Use vegetable oil or peanut oil for high heat cooking to prevent burning.

Make sure your wok or pan is very hot to achieve proper caramelization of the noodles.

FAQs

Can I use other vegetables instead of Chinese broccoli?

Yes, you can substitute Chinese broccoli with other greens like kale, broccoli florets, or bok choy, but cooking times may vary slightly.

How do I prevent the noodles from sticking together?

Cook noodles just before using and toss them with a little oil after cooking. Work quickly when stir-frying to avoid them sitting in the pan too long, which can cause sticking.