Ingredients

The following ingredients have 4 Servings
  • 8 ounces extra wide rice noodles
  • 2 chicken breasts (boneless and skinless)
  • 1/4 cup canola oil (divided)
  • 3 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 teaspoons fish sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sugar
  • 1 egg (scrambled)
  • 3 cloves garlic (minced)
  • 3 cups broccoli florets
  • 8 ounces sliced mushrooms

Instruction

  • Soak the noodles for 30 minutes in cold water or boil them for one minute and steep them in the hot water for five minutes before draining.
  • Cut the chicken into thin strips and toss with soy sauce.
  • Add 2 tablespoons of canola oil to the wok or large skillet on medium high heat.
  • Sear the chicken on both sides for 2-3 minutes.
  • While the chicken is cooking add the soy sauce, dark soy sauce, fish sauce, oyster sauce and sugar to a bowl and whisk them together.
  • Add in the egg to the skillet and chop it up with a spatula while cooking.
  • Add in the garlic, broccoli and mushrooms with the remaining oil.
  • Cook on high heat before adding in the noodles and chicken.
  • Cook the noodles until slightly crispy 2-3 minutes.
  • Add in the sauce, toss well and let cook for another1-2 minutes or until noodles caramelize a little.