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Instructions |
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If your fresh flat rice noodles are not pre-cut, cut them into strips of 3/4 inches wide. Cut broccoli into bite sized pieces. Halve the stems lenthwise because thick stems take longer to cook.
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Heat a wok to high heat and then add 2 Tbsp of oil. Drop in the chopped garlic and stir. Add the sliced pork/chicken. Sitr to cook the meat. When the meat is somewhat cooked or turned from pink to light brown, add rice noodles. Sitr to break up the noodles. Add light and dark soy sauce and sugar.
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Stir to mix the seasonings into the noodles and meat. Open a spot in the middle of the pan, and drop the egg in. Scramble the egg until it is almost all cooked. Fold in the noodles and mix them all. Add the broccoli, if necessary remove from heat and cover pan with a lid to let the broccoli steam.
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Put on a serving plate and sprinkle white pepper on top, if desired. Serve with the usual condiments: sugar, fish sauce, vinegar, and dried ground pepper or red ground chili.
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Suggestions |
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Note: fresh wide rice noodles can be purchased at Asian markets like the Great Wall in Renton
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Originally Submitted
5/22/2008
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