Serving Size

  • 8 Servings

Ingredients

  • Asian Rice Noodles, Dried, flat wide
  • Peanut, or vegetable oil
  • Beef, Pork or Chicken
  • Broccoli
  • Garlic, fresh, chopped
  • Eggs, scrambled
  • Chef's Companion Brown Gravy, prepared
  • Low-sodium soy with 1/2 cup brown sugar
  • Fish Sauce
  • Brown Sugar
  • Sriracha

Measurement

Meas.

  • 1 pound
  • 2 Tbsp
  • 2.5 pounds, thin strips
  • 8 stems, long strips
  • 1 oz
  • 2 each
  • 2 cups
  • 1 cup
  • 2 Tbsp
  • 1 Tbsp
  • 2 Tbsp

Instructions

  • 1:
    Soak noodles in hot water, about 10 minutes until softened. Drain and dry.
  • 2:
    Mix prepared Chef’s Companion Brown Gravy, with sweet soy, fish sauce, sugar and Sriracha and set aside.
  • 3:
    Heat large wok or saute pan on high. Add one tablespoon of oil and sear meat until just done, about 1 minute. Remove. (Meat may have to be done in two batches depending on size of pan - do not overcrowd).
  • 4:
    Heat the other tablespoon of oil and stir-fry the broccoli and garlic. Add noodle and fry crispy.
  • 5:
    Add egg, slowly and toss all together, until egg is just cooked.
  • 6:
    Add meat and sauce back in. Cook until sauce is caramelized on noodles. Put on a platter and serve.
  • 7:
    Traditional garnishes include, Chopped Peanuts, Cilantro, Thai Basil, Fried Shallots or Garlic…any or a few.