500g fresh wide rice noodles
3 boneless chicken thighs, thinly sliced
3 tbsp light soy sauce
3 tbsp oyster sauce
1 tbsp dark soy sauce
3 tbsp extra virgin olive oil
3 cloves garlic
4 stalks Chinese broccoli, thin stems and leaves
1 bunch garlic chives
Carefully separate the noodles and set aside.
Coat the chicken pieces in light soy, oyster sauce and dark soy. Set aside for a few minutes to marinate.
Fry chicken in a hot pan with extra virgin olive oil until cooked, set aside. Add a tablespoon of olive oil, garlic and Chinese broccoli, toss for a few seconds before pushing to the side. Crack the eggs into the pan, break up with a wooden spoon before stirring through the other ingredients. Add the garlic chives, and noodles and stir so that the noodles begin to warm. Return the chicken and all the juices back to the pan, stir through and warm to serve.