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Recipe Summary

active:
25 mins
total:
30 mins
Servings:
4
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the rice noodles according to package directions; rinse under cold water, then drain and transfer to a bowl. Drizzle the noodles with 1 Tbs. of the vegetable oil and toss to coat; set aside.

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  • In a small bowl, combine the oyster sauce, soy sauce, sugar, fish sauce, and rice vinegar.

  • Heat another 1 Tbs. of vegetable oil in a wok or extra-large skillet over medium-high. Add the broccoli and cook, stirring occasionally, 5 minutes. Add the remaining 1 Tbs. of oil and cook the chicken until golden brown, 2 to 3 minutes. Push the chicken and broccoli to one side of the pan and add the eggs, using your spoon to quickly scramble them, then stir everything together.

  • Add the prepared noodles to the pan and pour the sauce over the top; stir to combine. Cook 2 more minutes, or until the noodles get slightly caramelized and the chicken is cooked through. Serve with lime wedges, if desired.

Nutrition Facts

426 calories; total fat 15g; saturated fat 2g; polyunsaturated fat 8g; monounsaturated fat 3g; cholesterol 155mg; sodium 645mg; potassium 558mg; carbohydrates 45g; fiber 4g; sugar 5g; protein 28g; trans fatty acidg; vitamin a 103RE; vitamin a 721IU; vitamin c 81mg; calcium 80mg; iron 2mg.

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