Wide, Flat Rice Noodles, 8 oz
Garlic, 2 Cloves, minced
Oyster Sauce, 2 Tablespoons
Soy Sauce, 2 Tablespoons
Sugar, 2 Teaspoons
It took me some effort to find these Rice Noodles. They were a great find from the local asian market once I located them, and I was able to get some other cool stuff too: tapioca pearls, mochi and siracha sauce.
Mix the soy sauce, sugar, garlic, and oyster sauce in a bowl. Cut up the broccoli and mushroom to desired stir fry size. Ideally you would use Chinese broccoli – but since I couldn’t find it – I just cut my broccoli thin and long.
Scramble an egg in a wok. Simultaneously boil the noodles in another pot for no more than 4 minutes. Drain the noodles. Add the sauce and veggies to the scrambled egg and coat and cook through. Once the broccoli is wilted and the mushrooms are soft – add the noodles. Heat through for a couple minutes and allow the sauce to color the noodles.
Make sure the noodles don’t stick together. They can easily become a brick.
And then for dessert my favorite: