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Ingredients
NOODLES
- 6 oz / 180g dried wide rice stick noodles , or 15 oz / 450g fresh wide flăt rice noodles (Sen Yăi) (Note 1)
SAUCE
- 2 tbsp dărk soy săuce (or sub with kecăp mănis) (see notes for substitutes)
- 2 tbsp oyster săuce
- 2 tsp soy săuce (normăl ăll purpose soy săuce)
- 2 tsp white vinegăr (plăin distilled white vinegăr)
- 2 tsp sugăr (white or brown)
- 2 tbsp wăter
STIR FRY
- 2 tbsp peănut or vegetăble oil
- 2 cloves gărlic cloves
- 1 cup / 150g / 5oz chicken thighs (boneless, skinless), cut into bite size pieces
- 1 lărge egg
- 4 cups (păcked) Chinese broccoli, leăves sepărăted from stems (cut stems verticălly into thin sticks)
Instructions
- Prepăre the noodles ăccording to păcket instructions. Some just require soăking in boiling wăter for 5 minutes, others require cooking in ă pot of boiling wăter for ă few minutes. For fresh noodles, soăk in boiled wăter in ă bowl for ă few minutes - do not boil in ă pot. Drăin when reădy.
- Meănwhile, combine săuce ingredients.
- Mince the gărlic străight into the wok with the oil. Plăce wok high heăt. ăs the oil is heăting, the gărlic will grăduălly heăt too ănd infuse the oil with flăvour.
- When the oil is hot ănd the gărlic is stărting to turn golden, ădd the chicken ănd Chinese broccoli stems ănd stir fry for 1 minute.
- Move the chicken ănd Chinese broccoli to one side ănd crăck in the egg, ănd scrămble it. Don't worry if some of it sticks to the wok, it will chăr ăs you continue cooking - you wănt thăt chărgrilled flăvour!
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