10stalksChinese broccoli, or two bunches broccolini, chopped
1poundwide rice noodles
lime wedges, for serving
4scallions, cut into 2" long pieces
Mix together the chicken and oyster sauce. Set aside. Mix together the soy sauce, vinegar, sugar, and salt. Set aside.
Cook the rice noodles according to the package directions, just until al dente. Drain and rinse in a colander with cold water.
While the water comes to a boil for the noodles, heat a wide skillet or wok with the oil over medium-high heat. Add the garlic, Chinese broccoli, and a pinch of salt. Cook, stirring often, until slightly softened, about 3 to 4 minutes. Remove from the skillet and set aside.
Add another tablespoon of oil or two to the skillet. Add the chicken and the oyster sauce. Cook, stirring often, about 5 minutes. Move the chicken to the side of the pan. Crack the eggs in the empty space and cook, scrambling.
Add the noodles, scallions, broccoli, and soy sauce mixture to the pan with the chicken and eggs. Cook, stirring, until the sauce has fully absorbed and everything has been tossed together. Taste for seasoning and serve with lime wedges and additional scallions.
A recipe from Unpeeled. Copyright 2020. All rights reserved.