Ingredients:

  • 250 g Dried Wide Rice Noodles (Sen Yai)
  • 1 Tbsp Vegetable Oil (for coating)
  • 340 g Chicken breast or Beef sirloin, sliced thinly
  • 1 Tbsp Soy Sauce (for marinade)
  • 1 tsp White Pepper (for marinade)
  • 1 tsp Cornstarch (Maize Starch)
  • 3 Tbsp Dark Sweet Soy Sauce
  • 2 Tbsp Light Soy Sauce
  • 1 Tbsp Oyster Sauce
  • 1 Tbsp Brown Sugar (packed)
  • 1 tsp Distilled White Vinegar
  • 3 Tbsp High-Heat Cooking Oil (Canola, Peanut)
  • 4 cloves Garlic, minced
  • 2 large Eggs, whisked
  • 2 cups Chinese Broccoli (Gai Lan) or regular Broccoli florets, chopped
  • 1/4 cup Chicken Stock (Low Sodium)

Instructions:

  1. Prepare the Noodles: Boil water in a stock pot. Submerge the dried rice noodles and cook according to package directions until they are pliable but still slightly firm (al dente). Drain immediately, rinse briefly with cool water, and toss with 1 Tbsp of oil to prevent sticking. Set aside.
  2. Marinate and Mix: Toss the sliced protein with the soy sauce, white pepper, and cornstarch; set aside for 5 minutes. In a separate bowl, whisk all ingredients for the Sauce mixture until the sugar is fully dissolved.
  3. Wok Preparation and Egg Scramble: Heat 1 Tbsp of cooking oil in the wok over high heat until smoking. Pour in the whisked eggs and quickly scramble/push them to one side of the wok. Remove the cooked eggs and set aside.
  4. Sear the Protein: Add the remaining 2 Tbsp of oil to the hot wok. Add the marinated protein, spreading it in a single layer. Cook for 1-2 minutes until seared and mostly cooked through. Remove the protein and set it aside with the eggs.
  5. Aromatics and Vegetables: Reduce the heat slightly (medium-high). Add the minced garlic and stir-fry for 15 seconds until fragrant. Add the broccoli/Gai Lan and the chicken stock. Cover briefly (1 minute) to steam the vegetables until slightly tender-crisp.
  6. Combine and Sauce: Push the vegetables to the side. Return the prepared noodles, protein, and eggs to the wok. Pour the pre-mixed Sauce evenly over the noodles.
  7. High-Heat Finish (Wok Hei): Increase the heat to high. Use the spatula to continuously toss and flip the noodles vigorously for 2-3 minutes, ensuring the sauce caramelizes and coats every strand. Taste and adjust seasoning (add salt or light soy sauce if needed).
  8. Serve: Transfer immediately to warm serving plates. Garnish with fresh white pepper and a lime wedge.