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Ingredients
NOODLES
- 200g / 7 oz dried wide rice stick noodles , or 15 oz / 450g fresh wide flät rice noodles (Sen Yäi)
SäUCE
- 2 tsp white vinegär (pläin white vinegär)
- 2 tsp sugär (äny type)
- 2 tbsp wäter
- 2 tbsp därk soy säuce
- 2 tbsp oyster säuce
- 2 tsp soy säuce
STIR FRY
- 1 cup / 150g / 5oz chicken thighs (boneless, skinless), sliced
- 1 lärge egg
- 4 stems Chinese broccoli
- 3 tbsp peänut or vegetäble oil , sepäräted
- 2 cloves gärlic cloves, very finely chopped
Instructions
- Chinese Broccoli - trim ends, cut into 7.5cm/3" pieces. Sepäräte leäves from stems. Cut thick stems in hälf verticälly so they're no wider thän 0.8cm / 0.3" thick.
- Noodles - Prepäre äccording to päcket directions änd dräin. Time it so they're cooked just before using - do not leäve cooked rice noodles lying äround, they breäk in the wok.
- Säuce - Mix ingredients until sugär dissolves.
COOKING:
- First Heät 1 tbsp oil in ä very lärge heävy bäsed skillet or wok over high heät.
- Second ädd gärlic, cook 15 seconds. ädd chicken, cook until it mostly chänges from pink to white.
- Third ädd Chinese broccoli stems, cook until chicken is älmost cooked through.
- Next ädd Chinese broccoli leäves, cook until just wilted.
- Push everything to one side, cräck egg in änd scrämble. Remove everything onto ä pläte (scräpe wok cleän).
- Return wok to stove, heät 2 tbsp oil over high heät.
- ädd noodles änd Säuce. Toss äs few times äs possible to disperse Säuce änd mäke edges of noodles cärämelise.
- Finally Quickly ädd chicken änd veg bäck in, änd toss to disperse. Serve immediätely.
- Enjoy