Helpful Tips
Storage
- Store in an airtight container in the fridge for up to 3 days.
- Not recommended for freezing — the rice noodles and egg lose their texture once thawed.
Substitutions
- Gai lan (Chinese broccoli): swap for broccolini or bok choy.
- Fresh rice noodles: swap for hokkien noodles
- Chicken thigh: chicken breast works, but thigh stays juicier through the high-heat stir fry.
- Red cabbage: green cabbage or wombok both work fine.
Serving Suggestions
Serve straight from the wok with extra chilli flakes or a drizzle of chilli oil on the side.
Ingredients
For the sauce:
- 1.5 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 3 tbsp oyster sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 garlic clove, grated
For the chicken:
- 600g chicken thigh, boneless and skinless, sliced
- 2 tbsp of the prepared sauce (from above)
For the stir fry:
- 2tbsp neutral oil, divided
- 2 eggs
- 4 spring onions, whites thinly sliced and greens cut into batons
- 2 tsp ginger, minced
- 2 garlic cloves, minced
- 1 large carrot, cut into matchsticks
- 1 bunch gai lan (Chinese broccoli), stems and leafy tops separated
- 2 cups red cabbage, thinly sliced
- 500g fresh, pre-cooked refrigerated rice noodles
Directions
- Combine the light soy sauce, dark soy sauce, oyster sauce, honey, sesame oil and grated garlic in a bowl.
- Spoon 2 tbsp of the prepared sauce onto the chicken and toss to coat. Set aside to marinate while you prepare the vegetables.
- Loosen the rice noodles according to the packet instructions so they separate easily in the pan.
- Heat 1 tbsp oil in a wok or large pan over high heat. Add the chicken and stir fry until browned and almost cooked through. Remove and set aside.
- Add the eggs to the wok and cook, stirring, until scrambled. Remove and set aside.
- Add 1 tbsp oil to the wok. Add the spring onion whites, ginger and garlic, and stir fry until fragrant.
- Add the carrot, gai lan stems and cabbage. Stir fry until just softened but still with some crunch.
- Return the chicken to the wok along with the gai lan leafy tops. Toss through until the leaves have wilted.
- Fold through the scrambled egg.
- Add the rice noodles, the remaining sauce and the spring onion greens. Toss gently for a minute or two until the noodles are coated and the sauce has reduced slightly.
- Divide between bowls and serve immediately.
Nutritional Information
( per serving, based on 4 )
| Nutrient | Amount |
|---|---|
| Calories | 640 kcal |
| Protein | 42 g |
| Carbohydrates | 62 g |
| Fat | 22 g |
| Fibre | 5 g |
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Watch How to Make It
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