By An Edible Mosaic
Prep Time: 20 min
Sauce: Dark brown sugar, light soy sauce, dark soy sauce, oyster sauce, toasted sesame oil, rice wine vinegar, fish sauce, garlic, ginger, Thai chile peppers & white pepper Noodles: Wide rice noodles & boiling water Stir Fry: Oil, boneless skinless chicken thighs, salt, onion, carrot, bell pepper & Chinese broccoli
Cook Time: 10 min
Whisk together all ingredients in a bowl or jar and set aside.
Add the noodles to a large bowl and add enough boiling water to cover by about 4 inches. Let the noodles soak until softened but not mushy, about 5 minutes. Drain and set aside.
Add the oil to a wok over high heat. Once hot, add the chicken in a single layer. Sprinkle on the salt. Stir fry until the chicken is about halfway cooked, about 4 to 5 minutes.
Add the onion, carrot, bell pepper, and sliced Chinese broccoli stems and stir fry for 1 minute, tossing the vegetables so they cook evenly.
Add the noodles, chopped Chinese broccoli leaves, and the sauce. Toss everything together and stir fry for 3 minutes.
Add any garnishes you like and serve!