Stir Fried Wide Rice Noodles with Dark Soy Sauce

Prepare the ingredients: Slice chicken breast into thin bite-sized pieces. Cut Chinese broccoli stems into 1-inch pieces and leaves into 2-inch pieces. Mince garlic. Gently separate fresh wide rice noodles if they are stuck together.

Make the sauce: In a small bowl, whisk together dark soy sauce, light soy sauce, oyster sauce, sugar, and white vinegar. Set aside.

Heat your wok or large skillet over high heat until it just begins to smoke. Add 1 tablespoon of vegetable oil. Add the chicken and stir-fry for 2-3 minutes until cooked through and lightly browned. Remove chicken from the wok and set aside.

Add the remaining 1 tablespoon of oil to the wok. Add minced garlic and stir-fry for 15 seconds until fragrant. Push garlic to one side, then crack in the eggs. Scramble the eggs until just set, then break them into smaller pieces.

Add the Chinese broccoli stems to the wok and stir-fry for 1 minute, then add the leaves and continue to stir-fry for another minute until slightly tender-crisp. Return the cooked chicken to the wok.

Add the wide rice noodles to the wok. Pour the prepared sauce evenly over the noodles and stir-fry vigorously for 2-3 minutes, tossing constantly to ensure the noodles are well coated and slightly caramelized. Use a spatula to press the noodles against the hot surface for a few seconds to achieve some char.

Taste and adjust seasoning if needed. Serve immediately on plates.