Stir-fried Wide Rice Noodles with Chicken and Egg

Prepare the ingredients: Slice the chicken breast into thin strips. Crush and finely mince the garlic. Cut the Chinese broccoli into bite-sized pieces, separating the stems from the leaves. Gently loosen the fresh wide rice noodles.

Heat your wok or large frying pan over high heat until it just begins to smoke. Add 1 tablespoon of vegetable oil, swirling to coat the pan.

Add the chicken strips to the hot wok and stir-fry for 2-3 minutes until cooked through and lightly browned. Remove the chicken from the wok and set aside.

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and stir-fry for 15 seconds until fragrant, being careful not to burn it. Add the Chinese broccoli stems and stir-fry for 1 minute.

Add the wide rice noodles to the wok along with the soy sauce, oyster sauce, sugar, and white pepper. Stir-fry vigorously for 2-3 minutes, tossing to combine everything and ensure the noodles are evenly coated and slightly charred.

Push the noodles and vegetables to one side of the wok, creating a clear space. Crack the egg directly into the clear space and scramble it quickly until just set. Then, incorporate the scrambled egg into the noodles.

Return the cooked chicken to the wok along with the Chinese broccoli leaves. Stir-fry for another 1-2 minutes until the leaves are wilted and all ingredients are well combined and heated through.

Serve immediately. Enjoy your Kway Teow Kua Gai!