Thai Stir Fried Noodles

Ingredients

Noodles

• 200g / 7 oz dried wide rice stick noodles , or 15 oz / 450g fresh wide flat rice noodles

Sauce

• 2 tbsp dark soy sauce (Note 2)
• 2 tbsp oyster sauce
• 2 tsp soy sauce (all purpose or light, Note 3)
• 2 tsp white vinegar (plain white vinegar)
• 2 tsp sugar (any type)
• 2 tbsp water

Stir Fry

• 3 tbsp peanut or vegetable oil , separated
• 2 cloves garlic cloves, very finely chopped
• 1 cup / 150g / 5oz chicken thighs (boneless, skinless), sliced (Note 4)
• 1 large egg
• 4 stems Chinese broccoli (Note 5)

Instructions

• Chinese Broccoli – trim ends, cut into 7.5cm/3″ pieces. Separate leaves from stems. Cut thick stems in half vertically so they’re no wider than 0.8cm / 0.3″ thick.
• Noodles – Prepare according to packet directions and drain. Time it so they’re cooked just before using – do not leave cooked rice noodles lying around, they break in the wok.
• Sauce – Mix ingredients until sugar dissolves.

Cooking:

• Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
• Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white.
• Add Chinese broccoli stems, cook until chicken is almost cooked through.
• Add Chinese broccoli leaves, cook until just wilted.
• Push everything to one side, crack egg in and scramble. Remove everything onto a plate (scrape wok clean).
• Return wok to stove, heat 2 tbsp oil over high heat. 
• Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelise. 
• Quickly add chicken and veg back in, and toss to disperse. Serve immediately!

ORIGINAL

VIDEO