½ pound chicken or pork sliced thin
2 tablespoons oil for stir-frying (I use peanut oil)
4 fresh garlic cloves, peeled and chopped fine
4 tablespoons regular soy sauce
2 tablespoons sugar
2 tablespoons dark, black or sweet soy sauce (different names for the same product)
1 pound fresh rice noodles, or dried rice noodles if fresh is not available
1 pound Chinese broccoli, mustard greens or regular broccoli
2 eggs, lightly beaten
Soak the fresh rice noodles in warm water to start them to separate, drain them and soak
them in a little extra dark soy sauce (not included in the two tablespoons above). This should
color the noodles a bit.
Heat a wok to high heat and add the oil and heat it up. Stir fry the garlic until it just turns
color, then add the meat and stir fry it until all the pink disappears.
Add the noodles and broccoli and toss gently to cover them with the oil and meat. Cook
until all is heated through, then add the regular soy sauce, dark soy sauce and sugar. Again,
heat everything through then add the eggs this way: Use a wok spatula to lift the noodles off of
the side or bottom of the pan and pour in the two beaten eggs and let the noodles down and
cover the eggs. Let the eggs set until they are just about dried out then fold in the eggs with all
the noodles, then serve!