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Ingredients

Yield: Makes 2 servings

7-8 oz. rice noodles (avoid vermicelli, as they are too thin)
2 cups broccoli cut into bite size pieces
2 carrots sliced
1 boneless skinless chicken breast or around a cup of chicken thigh meat cut into bite size pieces
1-1/2 tbsp Kikkoman Soy Sauce
1 tablespoon honey
2 tablespoons Kikkoman Oyster Sauce
2 tablespoons water
2 tablespoons vegetable oil
2 teaspoon white vinegar
2 teaspoon brown sugar
3 cloves of garlic, minced (2 if large)
1 egg

Instructions

  1. Check the instructions on the rice noodles you choose and prepare them accordingly. Drain.
  2. While noodles are softening, combine soy sauce, honey, oyster sauce, vinegar, sugar and water.
  3. Pour oil and garlic into a wok and then place on high heat so that the garlic heats gradually with the oil.
  4. Once oil is hot, add chicken, broccoli, and carrots, stirring almost constantly for around 1 minute.
  5. Push the wok’s contents over to the side of the pan and crack an egg in the empty space. Scramble the egg while it cooks on the wok’s surface.
  6. Add the noodles and sauce once the chicken is cooked through. Combine everything together gently to avoid breaking apart the noodles.
  7. Serve immediately topped with red pepper flakes for added heat.

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