• Serves 3-4
  • 20 Mins
  • $10-20


1 454-g package Mandarin Noodle Rice Noodle (cut into 1-inch pieces)
2 Tbsp oil
3 cloves fresh garlic, minced
3 Tbsp light soy sauce
Salt and pepper, to taste
2 Tbsp cornstarch
½ lb raw chicken, beef or pork (cut into thin strips)
1 cup fresh broccoli florets (cut into bite-sized pieces)
2 eggs lightly beaten
1 Tbsp dark soy sauce
1 Tbsp Thai fish sauce
1 Tbsp oyster sauce
1 ½ tsp sugar
3/4 tsp seasoned rice wine vinegar


Season meat with salt, pepper and light soy sauce.

Heat oil and sauté garlic in a large deep skillet over medium-high heat for a few minutes. Remove meat from marinade, toss lightly with cornstarch to coat, and add to the pan along with the broccoli.

Add noodles, and stir fry another couple minutes. Push the noodles to the edges of the pan, and pour the egg into the centre of the pan, tossing lightly to scramble, before mixing the cooked egg into the noodles.

Add soy sauce, sugar, oyster sauce, fish sauce and vinegar stir to coat. Taste and adjust seasonings.