200g (7 oz) chicken thighs, sliced into thin, bite-sized pieces
160g (5.6 oz) dried glass noodles (also known as mung bean, cellophane, bean thread noodles)
2 tbsp vegetable oil
3 garlic cloves, roughly chopped
2 eggs, lightly whisked
100g (3.5 oz) Chinese broccoli, cut into bite-sized pieces
¼ tsp ground white pepper
Marinade:
1 tbsp light soy sauce
1 tsp sesame oil
¼ tsp ground white pepper
Stir-fry sauce:
2 tbsp soy sauce
1 tbsp fish sauce
2 tsp sweet dark soy sauce
½ tsp sugar
Chilli vinegar:
¼ cup white vinegar
1 long red chilli, finely sliced
Combine the chicken with the marinade ingredients and set aside while you prepare the noodles.
Place the noodles in a large bowl and cover with warm but not boiling water. Allow to soak for 2-3 minutes or until just tender. Drain and set aside for later.
Combine the ingredients for the stir-fry sauce.
Make the chilli vinegar by combining the ingredients in a small bowl.
Heat the oil in a large wok or frying pan over high heat. Add the garlic and toss for a couple of seconds before adding the chicken. Stir-fry until just cooked. Then add the egg and allow to set for a minute or before breaking it up. Then add the Chinese broccoli and stir-fry for another half a minute. Add the noodles and the stir-fry sauce and toss until well combined. Toss through the white pepper. Remove from heat and serve with the chilli vinegar.
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