Ingredients
- Bunch of Chinese Broccoli
- 200g Wide Dried Rice Stick Noodles
- 3 tbs Vegetable Oil
- 2 minced garlic cloves
- 200g chicken breast fillets sliced fine
- SAUCE: 2 tsp dark soy sauce
- 2 tbs light soy sauce
- 3 tbs oyster sauce
- 3 tsp caster sugar
- 2 tsp white vinegar
Method
- Soak the rice stick noodles in boiling water for 15 minutes will soft
- Mix all the ingredients for the sauce until the sugar is disolved
- Chop the Chinese Broccoli into 5cm pieces, including the stems. Keep the stems and leaves separate
- Heat 1 tbs of oil in a wok. Add the garlic and chicken and stir fry until only just cooked.
- Add the Chinese Broccoli stems and cook for about 1 minute then add the Chinese Broccoli leaves. Once the leaves are wilted, remove everything from the wok and put on a plate
- Heat the remaining oil in the wok. Drain the noodles and add to the hot oil along with the sauce. Toss until the noodles start to caramelise.
- Add the chicken and vegetables back into the wok and serve immediately
Product used in recipe
- Lee Kum Kee - Dark Soy Sauce
- Lee Kum Kee - Panda Brand Oyster Sauce
