Ingredients

• 6 oz wide rice stick noodles
• 2 tablespoons dark soy sauce
• 2 tablespoons oyster sauce
• 2 teaspoons regular soy sauce
• 2 teaspoons white vinegar
• 2 teaspoons granulated sugar
• 2 tablespoons water
• 2 tablespoons peanut oil
• 2 cloves garlic, minced
• 1 cup boneless chicken, sliced thin
• 1 egg
• 4 cups Chinese broccoli, stems and leaves separated

Equipment

• Wok or large heavy skillet
• Small bowl for the sauce
• Sharp knife
• Cutting board
• Spatula or tongs

Instructions

1. If using dried noodles, soak them in hot water until pliable but still slightly firm, then drain well so the wok stays hot when they hit it. If your noodles are fresh, just have them ready.
2. Stir together the dark soy sauce, oyster sauce, regular soy sauce, vinegar, sugar, and water in a small bowl until the sugar dissolves. Set this near the stove so you can pour it in fast.
3. Add the peanut oil and minced garlic to a cold wok, then set it over high heat. Once the garlic sizzles and turns fragrant, add the chicken and the chopped Chinese broccoli stems. Cook, tossing, until the chicken is light golden and cooked through, about 3 minutes.
4. Push everything to one side of the wok, crack the egg into the empty space, and scramble it into soft curds. Don't worry if bits stick and char on the bottom, that smoky bit is exactly the flavor you want.
5. Add the noodles, the Chinese broccoli leaves, and the sauce all at once. Toss gently until the noodles are evenly stained dark and the leaves wilt, about 1 to 2 minutes. Serve right away while it's hot and glossy.