Thai Wide Rice Noodles Stir-Fried with Chicken, Egg and Chinese Broccoli

What you need

• 300 g (10 oz) fresh wide rice noodles, sen yai, sheets separated
• 150 g (5 oz) chicken breast, thinly sliced; pork also works
• 1 tbsp light soy sauce, 1 tsp for the chicken, the rest for the sauce
• 1/2 tsp cornflour, cornstarch in the US
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 2 tsp sugar
• 150 g (5 oz) Chinese broccoli, gai lan, 4-6 stalks
• 3 cloves garlic, minced
• 2 eggs
• 3 tbsp vegetable oil, divided
• 1/4 tsp ground white pepper

Method

Restated from the original video

1. 1

   Toss the chicken with 1 tsp of the light soy sauce and the cornflour. Leave for 15 min.

2. 2

   Stir the dark soy sauce, the remaining light soy sauce, oyster sauce, fish sauce and sugar together in a small bowl.

3. 3

   Peel the noodle sheets apart into single strands. If they are stiff from the fridge, warm them in the microwave for 20-30 seconds so they separate without tearing.

4. 4

   Peel any thick skin from the gai lan stems. Cut the stems diagonally into 4 cm (1 1/2 in) pieces and the leaves into wide strips, keeping them apart.

5. 5

   Heat 1 tbsp oil in a wok over high heat until it shimmers. Stir-fry the chicken until cooked through, no pink inside, 2-3 min. Tip it into a bowl.

6. 6

   Add another 1 tbsp oil to the wok with the garlic and stir for 10 seconds until fragrant. Add the gai lan stems and stir-fry until bright green and tender-crisp, 1-2 min.

7. 7

   Push everything to one side. Pour in the last 1 tbsp oil, crack in the eggs and let them set for 10-15 seconds, then scramble them roughly.

8. 8

   Add the noodles and the sauce. Toss quickly to coat, then leave undisturbed for 30 seconds so the underside chars slightly. Flip and char the other side for another 30 seconds.

9. 9

   Return the chicken and add the gai lan leaves. Toss until the leaves wilt, about 30 seconds.

10. 10

    Season with the white pepper and serve straight from the wok.

Imported from manilaspoon.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.