Ingredients
200 g wide rice noodles
1 tablespoon vegetable oil
2 eggs
1 cup broccoli florets
1 cup sliced carrots
2 cups Chinese cabbage, shredded
3 garlic cloves, minced
60 ml soy sauce
1 tablespoon oyster sauce
1 tablespoon sugar
Method
Begin by cooking the rice noodles according to the package instructions. Drain well and set aside.
Heat the vegetable oil in a large wok or frying pan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
Next, scramble the eggs in the pan until they’re just set. Move them to one side of the pan and add the broccoli, carrots, and Chinese cabbage. Stir-fry the vegetables until they are tender.
In a separate bowl, mix together the soy sauce, oyster sauce, and sugar. Pour this sauce over the vegetables and stir everything to combine.
Finally, add the cooked noodles to the pan. Toss everything together until heated through and evenly coated in the sauce.
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