Stir-fried wide noodles was inspired by the popular Thai dish, pad see ew which uses these rice noodles as a main ingredient. I don’t make it often because fresh wide flat noodles are difficult to come by and its very time consuming to make at home. I was out shopping and found some at an Asian grocery store. This recipe combines wide flat rice noodles, leafy green vegetables, and chicken into a delicious and savory meal. Your family will want to stay home for dinner when you make this flavorful dish.
4 c. Chinese broccoli, or 2 cups broccoli florets
1 c. thinly sliced onion
1 c. thinly sliced chicken breast
1 pkg. wide rice noodles (you can substitute dried noodles)
¼ c. oyster sauce
2 tbsp. soy sauce
1 tbsp. Gold Mountain soy sauce
2 tsp fish sauce
2 tsp sugar
2 tsp black soy sauce
*recipe for sauce found here
Separate the rice noodles into individual layers or if using dried noodles, soak in cold water until reconstituted. In a large saute pan, heat about 2 tablespoons of olive oil. Toss in the sliced onions and cook until slightly brown. Add the sliced chicken breast and cook until all the meat turns white. As soon as it turns white, remove the mixture and put it on a plate to avoid overcooking.
Heat 2 tablespoons in the same pan and add the Chinese broccoli. Cook until slightly tender. Add the wide noodles and continue cooking until slightly softened. Push the mixture over to a side of the pan to create space for frying the eggs. Scramble the eggs in this space until mostly cooked. Add the meat back into the pan and pour in the sauce. Stir everything together until combined. Leave it in the pan for a few seconds to create that nice carmelization on the noodles. Give it one final stir and enjoy!