Ingredients – Noodles

• 7 ounces dry wide rice noodles

Ingredients – Sauce

• 2 tablespoons dark soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons water
• 2 tsp soy sauce
• 2 tsp sugar
• 2 tsp white vinegar

Ingredients – Stir Fry

• 2 cloves garlic finely chopped
• 3 tablespoons olive oil
• 5 ounces chicken thighs (or can use leftover chicken)
• 5 stems chinese broccoli
• 1 large egg

Instructions

1. Trim ends of chinese broccoli, separate stems from leaves and cut stems into 3 inch pieces
2. Prepare noodles according to package and drain
3. Sauce mix ingredients until sugar dissolves
4. Add 1 tablespoon oil to a pan turn on medium heat add garlic and cook until fragrant about 30 seconds
5. Add diced chicken (if you are using raw add now if using leftovers add after you cook broccoli stems)cook until mostly change in color from pink to white
6. Add broccoli stems and cook until tender and chicken cooked( add leftover chicken is using now)
7. Add the broccoli leaves and cook until just wilted
8. Move mixture to one side of the pan, crack egg and scramble, mix with veggies, remove from pan.
9. Add 2 tablespoons of oil to to pan over high heat, add noodles and sauce
10. mix as few times possible to get noodles to caramelize.
11. Add chicken/veggie mixture back in stir and enjoy