Chicken pad see ew

Ingredients

For 2 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 200 g dried wide rice noodles or 450 g fresh
• 150 g boneless chicken thigh, sliced
• 4 stalks Chinese broccoli, gai lan
• 1 egg and 2 minced garlic cloves
• 3 tbsp oil
• 2 tsp dark soy sauce
• 1 tbsp light soy sauce
• 1 1/2 tbsp oyster sauce
• 2 tsp vinegar and 2 tsp sugar

Step-by-step method

1. Separate gai lan leaves and stems, slicing the stems thinly. Mix sauces, vinegar and sugar.
2. Prepare noodles according to the packet, leaving them firm; drain just before stir-frying.
3. Heat 1 tbsp oil in a wok, add garlic and chicken and cook until the meat is no longer raw.
4. Add stems, then leaves. Push everything aside, scramble the egg in the cleared space, then transfer everything to a plate.
5. Heat remaining oil; add noodles and sauce. Stir-fry for 1–2 minutes, letting noodles contact the wok between turns so they colour.
6. Return chicken, egg and greens, toss briefly and serve.