Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
- SERVES 4
- 2 lb. (about 900 g) fresh wide rice noodles (*If using dried rice noodles, see instructions below recipe)
- 3/4 lb. to 1 lb. chicken breast or thigh, cut into strips
- 2 cups Chinese broccoli (gai lan) or regular broccoli ( baby bok choy works too)
- 4 cloves garlic, minced
- 1 egg
- 2-3 Tbsp. sherry OR cooking sherry
- 1/2 cup fresh coriander for serving
- 1 Tbsp. oyster sauce
- 2 Tbsp. soy sauce
- 1 tsp. brown sugar
- STIR-FRY SAUCE: (half this recipe for 1 lb. rice noodles or less)
- 1 Tbsp. soy sauce
- 1 tsp. dark soy sauce
- 2 Tbsp. fish sauce
- 1/4 tsp. white pepper
- 1 Tbsp. lime juice
- 1/3 to 1/2 tsp. cayenne pepper, OR 1-2 tsp. Thai chili sauce
- 1 tsp. brown sugar
- If your fresh rice noodles come compressed together, take some time to separate them. Tips: I find it's best not to perfectly separate them. Leaving them clumped into 2 or 3 noodles will mean less breakage. Also, it helps to leave them out of the refrigerator for a few hours beforehand, or to open the packet and microwave them a few seconds. Getting a helper to assist you with this task makes it much faster and easier.
- Mix together the marinade and pour it over the chicken. Stir well and set aside to marinate while you prepare the other ingredients.
- Combine stir-fry sauce ingredients together in a cup and set near the stove.
- Heat a wok or very large frying pan over medium-high heat. Add 2 Tbsp. oil and swirl around, then add the garlic. Stir-fry 30 seconds to release the fragrance.
- Add the marinated chicken and stir-fry 5 minutes, or until chicken is cooked. When wok/pan becomes too dry, add a little sherry (1 Tbsp. at a time) to keep ingredients frying nicely.
- Add the vegetables and continue stir-frying 1-2 minutes, or until vegetables have slightly softened but are still bright green. Add 1 more Tbsp. sherry when pan becomes dry.
- Push ingredients to the side. Add another 2 tsp. oil, then crack the egg into this space. Quickly stir-fry to scramble the egg.
- Add the noodles and pour the stir-fry sauce over. Using 2 utensil and a gentle tossing-type motion, stir-fry everything together until noodles are a consistant color and have softened (about 2-3 minutes). Avoid over-frying your noodles or they will break and turn soggy.
- Taste-test the noodles for salt. Add more fish sauce until desired taste is achieved. If too salty, add more lime juice.
- To serve, gently lift noodles onto a platter and top with fresh coriander. Serve with Thai Chili Sauce on the side and ENJOY.
If using dried noodles: The noodles should be flat and as wide as possible. Bring a pot of water to the boil. Remove from heat and dunk in the noodles. Soak noodles until they have softened but are still firm (a little firmer than 'al dente'). Drain and rinse with cold water, then follow the recipe as written.