Ingredients
Scale
- 1 pound fresh wide rice noodles (sen yai)
- 8 ounces protein of choice (beef, chicken, shrimp, or tofu), sliced thinly
- 4 cloves garlic, minced
- 2 large eggs, beaten
- 1 cup Chinese broccoli (gai lan), cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce (or vegetarian mushroom sauce)
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
Instructions
- Prepare the sauce by combining dark soy sauce, light soy sauce, oyster sauce, sugar, and white pepper in a small bowl. Set aside.
- Heat vegetable oil in a large wok or skillet over high heat. Add minced garlic and stir-fry until fragrant, about 30 seconds.
- Add your chosen protein to the wok and stir-fry until cooked through.
- Push the protein to one side of the wok. Pour the beaten eggs into the empty space and scramble until set. Break the eggs into smaller pieces.
- Add the wide rice noodles to the wok. Pour the prepared sauce over the noodles and stir-fry, tossing gently to coat the noodles evenly.
- Add the Chinese broccoli and continue to stir-fry until the broccoli is tender-crisp, about 2-3 minutes.
- Serve immediately.
Notes
- For best results, use fresh wide rice noodles. If using dried noodles, rehydrate them according to package instructions.
- Adjust the amount of chili flakes or sriracha to your preferred level of spice.
- This dish is best served hot.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 8g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 200mg