Prep time: 4 minutes
Cook time: 4 minutes
Yield: 2 servings

Ingredients:

Stir-Fry Sauce:

  • ½ cup dark soy sauce
  • ¼ cup light soy sauce
  • 2 Tb. Chinese cooking wine or dry sherry
  • 1 tsp. ground white pepper

Pad See Ew:

  • 3 Tb. oyster sauce
  • 1½ Tb. granulated sugar
  • 2 tsp. stir-fry sauce
  • 1 tsp. rice vinegar
  • 3 Tb. vegetable oil
  • 1 tsp. finely chopped garlic
  • 8½ oz. broccoli, sliced into bite-size pieces
  • 14 oz. cooked flat rice noodles
  • 2 eggs, beaten

Directions:

  • 1

    Mix dark soy sauce, light soy sauce, wine and white pepper in a jar or container. This sauce can be stored for up to two months in a cool, dry place. (Yields about ¾ cup.)

  • 2

    In a medium bowl, blend oyster sauce, granulated sugar, previously prepared stir-fry sauce and rice vinegar, then set aside.

  • 3

    In a wok or large frying pan, heat the oil, then add garlic and cook until it releases its aroma, roughly 1 minute. Stir-fry the broccoli until it's slightly charred, then move it to a large bowl.

  • 4

    Place the noodles and the oyster sauce mixture in the pan, stir-frying them until they are thoroughly mixed; then transfer them to the bowl with broccoli.

  • 5

    Scramble the eggs in the skillet until they are fully cooked. After that, add the broccoli and noodles back into the skillet and toss everything together until evenly coated. Enjoy!