Tomato Egg Rice Noodles with Chicken

INGREDIENTS

• 340g Rice Noodle
• 500g Chicken Thigh
• 4 Egg
• 400g Tomato
• 4 cloves Garlic
• 4 tbsp Light Soy Sauce
• 2 tbsp Dark Soy Sauce
• 2 tbsp Oyster Sauce
• 2 tsp Sugar
• 4 tbsp Cooking Oil
• 0.5 tsp White Pepper

STEPS

1. 1

   Soak 340g of rice noodle in warm water for 8 to 10 minutes, until pliable but not fully soft. Drain thoroughly.

   ⏱ 10 min

2. 2

   Slice 500g of chicken thigh (into thin, even strips) and keep it separate from the other ingredients. Mince 4 cloves of garlic.

3. 3

   Mix 4 tbsp of light soy sauce, 2 tbsp of dark soy sauce, 2 tbsp of oyster sauce, 2 tsp of sugar and 0.5 tsp of white pepper in a small bowl.

4. 4

   Heat a wok or large frying pan over high heat. Add 4 tbsp of cooking oil and swirl to coat. Add the sliced chicken and stir-fry for 7 to 9 minutes, until browned and no pink remains in the thickest pieces, with clear juices. Transfer the chicken to a clean bowl, washing or replacing any utensil that touched the raw chicken.

   ⏱ 7 min

5. 5

   Return the wok to high heat. Add 4 cloves of garlic and stir-fry for 20 seconds until fragrant. Add 400g of tomato (cut into thin wedges) and cook for 2 minutes, until softened but still holding some shape.

   ⏱ 2 min

6. 6

   Push the tomato to one side. Add 4 eggs (beaten) to the empty side and scramble for 30 to 45 seconds until just set.

   ⏱ 1 min

7. 7

   Add the drained 340g of rice noodle and the cooked chicken to the wok. Pour in the sauce mixture and toss continuously for 2 to 3 minutes, until the noodles are tender, glossy and hot throughout.

   ⏱ 2 min

8. 8

   Serve immediately. If using a thermometer, confirm the chicken reaches 75°C for 30 seconds at the thickest piece before serving.