Ingredients

The following ingredients have 6 Servings
  • 2 TB light soy sauce (see note)
  • 1 TB dark soy sauce
  • 1 TB pure honey
  • 4 TB oyster sauce
  • 1 TB rice vinegar
  • 2 TB granulated sugar
  • 14 oz Asian rice noodles (wide-cut, dry)
  • 4 TB vegetable oil
  • 4 cloves garlic (chopped)
  • 1 large raw chicken breast
  • 2 large eggs
  • 1 bunch spinach leaves (or Chinese broccoli leaves)
  • Optional: Sriracha for serving (if you like some heat!)

Instruction

  • In a bowl, combine all sauce ingredients and whisk to combine well. Set aside.
  • Soak or prepare rice noodles according to package instructions. Drain and set aside.
  • In a large wok, add oil over medium-high heat. Once oil is hot, add garlic and Stir constantly until fragrant, about 30 sec. Take care that garlic doesn't burn.
  • Add seasoned/sliced chicken and stir well, about 1 minute. Push browned chicken to edges of wok, leaving a center well. There should still be plenty of oil in the center; add 1-2 TB oil if it's dry.
  • Crack eggs one at a time into center well. Stir eggs in center until fully scrambled. Add drained rice noodles to the mixture. Add the sauce evenly over noodle mixture.
  • Using long chopsticks or tongs, very gently toss noodle mixture so it's fully coated in sauce. Add spinach leaves and stir just to wilt. Remove from heat immediately, and serve while hot. Serve with Sriracha on the side, if desired.