Easy 10-Minute Stir-Fry Noodles

Ingredients

• 0.5 lb chicken thighs (cut into thin strips)
• 2 tbsp light soy sauce (divided (for marinade and sauce))
• 2 tbsp oyster sauce (divided (for marinade and sauce))
• 0.5 tsp chicken bouillon (for chicken marinade)
• white pepper (to taste, divided (for marinade and sauce))
• 1 bunch Chinese broccoli (stems and leaves separated and chopped)
• 3 clove garlic (roughly chopped)
• 1 tbsp dark soy sauce (for the sauce)
• 1 tsp brown sugar (for the sauce)
• 2 tbsp neutral oil (referred to as 'food lube', divided)
• salt (a touch, to taste)
• 2 eggs
• 1 lb wide rice noodles (fresh, broken up and cut if necessary)

Steps

1. 1

   Cut the chicken thighs into thin strips.

2. 2

   In a small bowl, season the chicken strips with light soy sauce, oyster sauce, chicken bouillon, and white pepper. Rub the marinade into the meat and set aside.

3. 3

   Chop the Chinese broccoli, keeping the stems and leaves separate. Roughly chop the garlic.

4. 4

   Prepare the stir-fry sauce by mixing light soy sauce, dark soy sauce, oyster sauce, brown sugar, and a little white pepper in a small bowl.

5. 5

   Heat a good amount of oil in a hot wok. Add the chicken and sear until it has a nice bit of char.

6. 6

   Add the Chinese broccoli stems to the wok and cook for about one minute.

7. 7

   Add the broccoli leaves and chopped garlic to the wok. Season with a touch of salt and stir-fry until the leaves are slightly wilted.

8. 8

   Push the chicken and vegetables to the side of the wok and crack in two eggs. Scramble them for about 40 seconds until set, then remove the entire contents of the wok (chicken, veg, and eggs) and set aside.

9. 9

   Prepare the rice noodles by taking them out of the pack, breaking them up, and cutting them if they are not already cut.

10. 10

    Add a little more oil to the wok. Toss in the noodles along with the prepared stir-fry sauce.

11. 11

    Stir-fry the noodles over high heat until they start to get a nice char.

12. 12

    Add the chicken, vegetables, and eggs back into the wok. Toss everything together until well combined and heated through.

Notes

The author refers to cooking oil as 'food lube'. If using fresh rice noodles that are stuck together, microwave them for 30 seconds to make them easier to separate without breaking.

Nutrition per serving

• noodles
• stir-fry
• chicken
• quick meal
• dinner
• Asian-inspired