250g (about 9 oz) chicken breast, thinly sliced
2 tbsp light soy sauce
1 tsp sesame oil
pinch of ground white pepper
1 tbsp vegetable oil, plus 1 extra teaspoon
4 garlic cloves, finely chopped
1 cup sliced Asian greens e.g. Chinese broccoli, bok choy, Chinese kale)
1 egg, lightly whisked
1 portion of homemade rice noodles, or 350g (12 oz) fresh rice noodles or cooked dried rice noodles
2 tsp dark soy sauce
½ tsp sugar
1 tsp white vinegar
chilli flakes, to serve
¼ cup white vinegar
1 long red chilli, finely sliced
To make chilli vinegar, combine ingredients and set aside.
Place the chicken in a large bowl with the light soy sauce, sesame oil and white pepper. Mix to combine. Set aside to marinate for 10 minutes.
Heat 1 tablespoon of the vegetable oil in wok over high heat. Add the garlic and stir-fry for 30 seconds. Add the chicken and stir-fry until almost cooked. Add the Asian greens and stir-fry for another minute. Make a well in the centre and add the egg. Let the egg set and then mix through the remaining ingredients.
Add the noodles, dark soy sauce, sugar and vinegar. Stir-fry until well combined.
Serve with the chilli vinegar and chilli flakes.