(Thai Stir-Fried Soy Sauce Instant Noodle with Mix Vegetable, Chicken, and Eggs)
This Thai recipe serves 2 
Ingredients
1. 1 bunch of broccoli (any others vegetable of your preference), stemmed, plucked, and washed (To prepare, remove bottom inch of stems where it tends to get woody. Cut in 2-inch sections, keeping flowers and leaves.)
Ingredients
1. 1 bunch of broccoli (any others vegetable of your preference), stemmed, plucked, and washed (To prepare, remove bottom inch of stems where it tends to get woody. Cut in 2-inch sections, keeping flowers and leaves.)
2. 2 packages of instant noodle
3. small chicken breasts or any other meat of your preference
4. 2 eggs
5. 5 cloves garlic, minced
6. oyster sauce, to taste
7. hoisin sauce, to taste
Thai Cooking Instructions
Boil instant noodle until solf but not too solf
Turn wok or saute pan to high heat. Beat three eggs and to wok, swirling wok so the eggs cook in a thin layer. When fully cooked, set aside.
Add a little bit of sesame oil to the wok, stir-fry garlic and chicken. When chicken is near done, add both oyster and hoisin sauces. I did a 2/3 oyster sauce, 1/3 hoisin sauce ratio. Be a little generous with the sauce because it'll have to coat the noodles and broccoli later.
When chicken and sauce is thoroughly mixed, add noodles and make sure sauce is evenly coated.
Add broccoli and mix again thoroughly.
Add the cooked eggs that had been set aside and mix again. You want to do this last so the eggs don't get mushy and overcooked, and the moisture from the broccoli doesn't make them soggy.
The noodle and chicken will have absorbed the savoriness of the oyster sauce and the sweetness of the hoisin sauce and the Thai broccoli gives a nice crunch. Can you see the smoke curls coming off a freshly sauted batch?
