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Rice noodles, chicken and Chinese bok choy stir fried in a sweet soy sauce.
Servings: 4
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Ingredients
Marinade:
- 2 large chicken breasts, cut up
- ½ Tbsp fish sauce
- 1 Tbsp oyster sauce
- splash of rice wine vinegar
Stir Fry:
- 2-3 Tbsp peanut/sesame oil
- 9 oz baby bok choy or Chinese broccoli
- 1-2 cloves garlic (optional)
- 12 oz fresh rice noodles
- 3 Tbsp thick soy sauce
- 1 egg
- fish sauce to taste
Instructions
- Mix together the marinade ingredients, add chicken and let it sit for 15-30 mins.
- Cut up the bok choy/Chinese broccoli and prepare other ingredients.
- Heat wok to the highest heat, add a tiny splash of oil and char the greens. Add garlic if desired. Remove to a plate.
- Heat the wok until it is smoking slightly, then add a large splash of oil and toss in the noodles. Add in a splash of fish sauce and a few tablespoons of sweet soy sauce. Let the noodles char slightly and then remove to plate.
- Add the marinated chicken to the pan. Let it cook without disturbing (1-2 mins), then flip to cook the other side.
- When chicken is mostly done, push aside and crack an egg into the pan, immediately scrambling it.
- Add back the greens, stir all and toss with more sauce to taste.
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