Description

A savory and slightly sweet Thai stir-fried noodle dish made with wide rice noodles, Chinese broccoli, and your choice of protein, all tossed in a flavorful soy-based sauce.

Ingredients

Units Scale

8 oz wide rice noodles
2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sugar
2 tbsp vegetable oil
2 cloves garlic, minced
2 eggs
1 cup Chinese broccoli, chopped
6 oz chicken, beef, pork, or tofu, sliced thinly
1/4 tsp white pepper (optional)

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Instructions

Soak the rice noodles in warm water for 30 minutes or until softened, then drain.
In a small bowl, mix the dark soy sauce, light soy sauce, oyster sauce, and sugar. Set aside.
Heat 1 tbsp of oil in a large pan or wok over medium-high heat. Add garlic and stir-fry until fragrant.
Add the protein of choice and cook until nearly done.
Push the protein to the side, add remaining oil, then crack in the eggs and scramble until cooked.
Add the Chinese broccoli and stir-fry until slightly wilted.
Add the drained noodles and sauce mixture. Toss everything together and stir-fry until the noodles are evenly coated and slightly charred.
Sprinkle with white pepper if using, and serve hot.

Notes

Use fresh wide rice noodles for best texture if available.
Substitute Chinese broccoli with regular broccoli or kale if needed.
Adjust soy sauce amounts for a saltier or milder flavor.

Nutrition

Serving Size: 1 plate
Calories: 450
Sugar: 5g
Sodium: 900mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 20g
Cholesterol: 100mg