INSTRUCTIONS

1. Prepare the noodles according to packet instructions. Some just require soaking in boiling water for 5 minutes, others require cooking in a pot of boiling water for a few minutes. Drain when ready.
2. Meanwhile, combine sauce ingredients.
3. Mince the garlic straight into the wok with the oil. Place wok high heat. As the oil is heating, the garlic will gradually heat too and infuse the oil with flavour.
4. When the oil is hot and the garlic is starting to turn golden, add the chicken and Chinese broccoli stems and stir fry for 1 minute.
5. Move the chicken and Chinese broccoli to one side and crack in the egg, and scramble it. Don't worry if some of it sticks to the wok, it will char as you continue cooking - you want that chargrilled flavour!
6. Add the noodles, Chinese broccoli leaves and the sauce. Fold gently to combine, for the sauce to coat the noodles evenly and to caramelise, and the leaves to just wilt. They only need to be just wilted because they will continue to cook while you are plating up.
7. Serve immediately.

  NOTES 1. Dark soy sauce is thicker and slightly sweeter than normal soy sauce, and has a more complex flavour. It is available in Asian grocery stores and in the asian section of most large supermarkets. A great substitute is kecap manis which is an Indonesian sweet soy sauce. Otherwise, to make your own substitute, use 1½ tbsp soy sauce with 1 tbsp honey instead of 2 tbsp sweet soy sauce.



Normal soy sauce - I use Kikkoman. Look for a soy sauce bottle that does not say dark, light, sweet or salt reduced on it! 



2. If you can't find Chinese broccoli, you can substitute with other leafy Chinese vegetables such as pak choy or bok choy. You can also add other vegetables if you wish.



3. You can substitute the chicken with other proteins suitable for stir frying, even tofu or prawns.



4. You can use other noodles if you want, fresh or dried, rice or egg noodles. However, I do not recommend using vermicelli as it is too thin for the strong flavours of the sauce.