Ingredients:

  • 3 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp brown sugar
  • 1 tsp white vinegar
  • 1 lb wide flat rice noodles
  • 1 lb chicken thighs, thinly sliced
  • 3 cups Chinese broccoli, stems sliced thin and leaves halved
  • 3 large eggs, lightly beaten
  • 4 cloves garlic, minced
  • 3 tbsp neutral oil

Instructions:

  1. In a small bowl, combine the dark soy sauce, oyster sauce, light soy sauce, brown sugar, and white vinegar. Whisk until the sugar is fully dissolved.
  2. Prepare the noodles: gently separate fresh noodles by hand. If using dried, soak according to package directions until al dente, drain, and toss with 1 tsp of oil to prevent clumping.
  3. Organize all prepared ingredients (chicken, garlic, broccoli) within reach of the stove.
  4. Heat 2 tbsp of neutral oil in a wok over high heat until shimmering. Add chicken slices in a single layer and sear undisturbed for 1-2 minutes until golden-brown edges form, then stir-fry until cooked through. Remove chicken and set aside.
  5. Add another 1 tbsp of oil if needed. Stir-fry minced garlic and sliced Chinese broccoli stems for 60 seconds.