2 Cups Chinese Broccoli (Cut stems vertically)
½ Chicken Breast (Thinly Sliced)
3-4 Garlic Cloves (Minced)
1 Large Egg
½ 16oz Pack Wide Rice Noodles
3 tsp Palm Sugar
3 tsp Soy Sauce
3 TBSP Water
3 TBSP Black Soy sauce
3 TBSP Oyster sauce
3 TBSP Cooking Oil (Divided)
Soak noodles in warm water for 30 minutes. Drain the noodles and coat the noodles with 1 TBSP of oil.
In a small bowl whisk together the soy sauce, black soy sauce, oyster sauce, water, and sugar. Mix well and set aside.
In a wok, heat 2 TBSP of cooking oil over a high heat. Saute the garlic until aromatic.
Toss in the broccoli and stir fry for 10 seconds. Add the chicken and sear until the meat is almost cooked through.
Push the food to one side of the wok, add in the egg and scramble.
Place the noodles on top of the mixture and pour in the sauce. Constantly toss the noodles until evenly coated in sauce. Avoid stirring.
Continue cooking and allow the noodles to warm through and slightly caramelize. Occasionally flip until both sides are charred.
Serve hot off the stove.
