Ingredients

The following ingredients have 1 Servings
  • 2 Tablespoons Extra Virgin Olive Oil
  • 3 cloves Fresh Garlic (minced)
  • 6 oz (180 grams) Rice Flake Noodles (( or 9 oz/ Fresh Sen Yai, 280 grams))
  • 5 oz Flank Steak (Chicken or Pork, cut into bite-size pieces, 150 grams)
  • 2 Stalks Chinese Broccoli (leaves removed, stems cut on the diagonal, Gai Lan)
  • 1 large Egg
  • Fresh Water
  • 1.5 Tablespoons Soy Sauce, Low Sodium
  • 3 Tablespoons Oyster Sauce
  • 3 Tablespoons Sweet/Black Soy Sauce
  • 2 teaspoons Distilled Vinegar
  • 2 teaspoons White Sugar
  • 2 teaspoon Premium Fish Sauce ((optional, but adds wonderful Umami))
  • Chili Flakes
  • Freshly Ground Black Pepper

Instruction

  • If using dried Rice Flake Noodles, add them to a bowl of very warm water. If using fresh, separate them from sticking together.
  • Mix up Sauce ingredients and set aside.
  • Prep all vegetables before starting to cook. Separate the leaves from the stems of the Chinese broccoli and cut the stems on the diagonal, about 1.5 inches.
  • Heat up Wok or Deep Skillet on medium-high heat. If using cast iron, allow to heat for 10 minutes.
  • Add oil and when starting to sizzle, add garlic, meat, and stems. Cook for about a minute, or until meat is almost cooked.
  • Turn down the heat a bit and add the Noodles and sauce. Gently stir-fry for 2-3 minutes, making sure to scrape the brown bits from the bottom of the Wok or Skillet.
  • Add in leaves and 2 Tablespoons of water and push all the food to one side.
  • Crack an egg into opposite side and let sit for a few seconds. Break yolk with a spatula in a circular motion. Gently fold Noodle mixture on top of the egg and incorporate the egg into the Noodles, making sure to scrape bottom. Add a touch more water, if pan begins to dry.
  • Garnish with freshly ground pepper and/or chili flakes, if desired.