Ingredients:

  • 1/2 cup (120ml) water
  • 2 tbsp (30ml) dark soy sauce
  • 2 tbsp (30ml) light soy sauce
  • 2 tbsp (30ml) oyster sauce
  • 1 tbsp (15g) brown sugar
  • 1 lb (450g) wide flat rice noodles (fresh or dried)
  • 12 oz (340g) chicken breast, thinly sliced across the grain
  • 3 cups (150g) Chinese broccoli (Gai Lan), cut into 2-inch pieces
  • 2 large eggs, lightly beaten
  • 3 cloves (15g) garlic, minced
  • 3 tbsp (42g) neutral oil (canola or vegetable)

Instructions:

  1. Whisk together water, dark soy sauce, light soy sauce, oyster sauce, and brown sugar in a small bowl until the sugar is fully dissolved.
  2. If using dried noodles, soak them in hot (not boiling) water for 8–10 minutes until flexible but still firm (al dente). Drain and toss with a teaspoon of oil to prevent sticking.
  3. Heat 2 tbsp of oil in a wok or cast iron skillet over high heat until shimmering. Add sliced chicken and sear undisturbed for 1 minute to create a golden crust, then stir-fry until cooked through. Remove chicken and set aside.
  4. In the same pan, add minced garlic and sauté for 30 seconds until fragrant and pale gold.
  5. Increase heat to maximum. Add the remaining 1 tbsp of oil and spread the noodles in an even layer. Let them sit undisturbed for 2 minutes until mahogany-colored edges appear, then flip in sections using tongs.
  6. Push the noodles to one side of the wok. Pour in the beaten eggs, scramble quickly until just set, and fold them into the noodles.
  7. Add the cooked chicken and Chinese broccoli back into the wok. Pour the stir fry sauce over the mixture and toss on high heat until the sauce thickens and coats everything evenly.