Ingredients
Equipment
Method
- Trim ends of Chinese broccoli and cut into 3-inch pieces. Separate leaves from stems. Cut thick stems in half lengthwise so they are no wider than one third of an inch.
- Cook noodles according to package directions and drain immediately. Use them right away and do not let cooked rice noodles sit.
- Mix all sauce ingredients (dark soy, oyster sauce, light soy, vinegar, sugar) in a small bowl until sugar fully dissolves. Set aside.
- Heat 1 tablespoon oil in a large heavy-based skillet or wok over high heat until shimmering. Add garlic and cook 15 seconds.
- Add chicken and cook until it mostly changes from pink to white. Add Chinese broccoli stems and cook until chicken is almost cooked through.
- Add Chinese broccoli leaves and toss until just wilted, about 30 seconds.
- Push everything to one side of the wok. Crack the egg into the empty space and scramble it quickly.
- Remove everything from the wok onto a plate and scrape the wok clean.
- Return wok to high heat. Add remaining 2 tablespoons oil and heat until it just starts smoking.
- Add noodles and sauce. Toss as few times as possible to disperse sauce and caramelize noodle edges, about 1 to 1 and a half minutes.
- Add chicken and vegetables back in, toss quickly to combine, and serve immediately.
Notes
Do not use vermicelli noodles as they are too thin for this dish. Dark soy sauce adds deep color and should not be swapped with more light soy. Chicken can be replaced with shrimp, tofu, or other proteins. For gluten-free, use tamari and certified gluten-free oyster sauce. The wok must be smoking hot before noodles go in. Toss noodles as little as possible to minimize breakage and maximize caramelization.
