| Ingrédient |
Quantité |
Calories |
| Œuf cru entier |
136g |
194kcal |
| Sucre brun |
4g |
15kcal |
| Ail |
9g |
13kcal |
| Huile végétale |
27.6g |
245kcal |
| Sauce soja à base de soja et de blé (Shoyu) |
32g |
17kcal |
| Sauce, huître, prête à servir |
15g |
8kcal |
| Poulet, poulets ou friteuses, cuisse, viande et peau, crus |
450g |
995kcal |
| Nouilles de riz, sèches |
225g |
819kcal |
| Sauce, poisson, prête à servir |
15g |
5kcal |
| Broccoli, flower clusters, raw |
150g |
42kcal |
Recipe Instructions:
Ingredients:
• 8 oz wide rice noodles
• 1 lb chicken thighs or pork, thinly sliced
• 2 cups Chinese broccoli (gai lan) or broccoli florets
• 2 eggs, lightly beaten
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• Vegetable oil for cooking
Instructions:
• Cook rice noodles according to package instructions. Drain and set aside.
• Heat vegetable oil in a large skillet or wok over medium-high heat.
• Add minced garlic and stir until fragrant.
• Add sliced chicken or pork and stir-fry until cooked through.
• Push the meat to the side of the skillet. Add beaten eggs to the empty space and scramble until just set.
• Add Chinese broccoli or broccoli florets and stir-fry until tender-crisp.
• Add cooked rice noodles to the skillet.
• Pour soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar over the noodles. Toss everything together until well combined and heated through.
• Transfer to serving plates and serve hot.
