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
So yummy!
I’ve made this over a dozen times now. Just came to say this recipe is so good!