8 ounceschicken breast, halved lengthwise and then thinly sliced.(225 grams)
10ouncesflat and wide fresh rice noodles (ho fun, see Note
4tablespoonscanola oil, divided
8 stalksgai lan (Chinese broccoli) or broccoli rabe, thick bottom stalks cut off, with leaves and thin stalks sliced to about 2 inches in length.
freshly ground pepper to taste
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In a small bowl, combine the dark soy sauce, fish sauce, oyster sauce, and sugar. Set aside.
Marinate the sliced chicken in the 1 tablespoon soy sauce for at least 10 minutes.
Refresh the fresh noodles with cold water and separate the threads if needed to avoid clumping. Drain and set aside.
Heat 2 tablespoons of oil in a nonstick wok or large skillet over medium-high heat. Fry the chicken for about 3 minutes or until fully cooked. Transfer the cooked chicken to a bowl. Set aside.
Drizzle the remaining 2 tablespoons of oil in the wok and heat over medium-high. Add the garlic and cook until very aromatic. Add the egg, let set for several seconds, then scramble. Add the chopped gai lan (or broccoli rabe) and mix with the egg.
Add the noodles and the seasoning sauce to the pan. Stir everything quickly to ensure noodles are fully coated with the sauce. Let the noodles sit undisturbed for about 30 seconds. You want the noodles to char a little underneath to get that caramelized flavor. Flip or toss the noodles to allow the top portion to char, too. Leave undisturbed for another 30 seconds. Return the chicken to the pan and give the mixture another quick stir. Transfer to a serving plate and sprinkle with some freshly ground pepper to taste. Serve immediately.
Abby's note in her cookbook, Rice. Noodles. Yum. "Fresh wide rice noodles (ho fun) are great for this dish. You can find these flat rice noodles at Asian stores either in the refrigerated or frozen section. If frozen, thaw first before using. If you cannot find fresh or frozen noodles, simply use extra-large dried Thai rice noodles available in Asian stores and soak them in room temperature water for about an hour or until softened."