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Ingredients
2.5 tbsp oyster sauce
2 tbsp soy sauce
3 tbsp sweet soy sauce ((see notes below))
1.5 tbsp rice vinegar
2 tsp arrowroot powder
5 oz flat, wide, rice noodles
2 cloves garlic (minced)
0.75 lb thinly sliced chicken
1.5 cup gai lan (chopped)
2 large eggs
Method
In a small bowl, combine all ingredients for the sauce.
In a small pot, bring a pot of water to boil and cook rice noodles according to directions on the package.
Put a wok over high heat and add 2 tablespoons of vegetable oil to the wok. Once hot, add garlic and chicken to the wok. Working quickly, toss until chicken is mostly cooked through then add the gai lan and cook until softened and wilted, about 5-7 minutes.
Add eggs, incorporate, then drain the noodles and add to the wok.
Pour the sauce on top and toss until nicely coated. Let the noodles sit for 1-2 minutes to let it caramelize then toss and repeat, if desired.
