8 ounces extra wide rice noodles
2 chicken breasts, boneless and skinless
1/4 cup canola oil, divided
3 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 teaspoons fish sauce
2 tablespoons oyster sauce
1 tablespoon sugar
1 egg, scrambled
3 cloves garlic, minced
3 cups broccoli florets
8 ounces sliced mushrooms
Soak the noodles for 30 minutes in cold water or boil them for one minute and steep them in the hot water for five minutes before draining.
Cut the chicken into thin strips and toss with soy sauce.
Add 2 tablespoons of canola oil to the wok or large skillet on medium high heat.
Sear the chicken on both sides for 2-3 minutes.
While the chicken is cooking add the soy sauce, dark soy sauce, fish sauce and oyster sauce to a bowl and whisk them together.
Add in the egg and chop it up with a spatula while cooking.
Add in the garlic, broccoli and mushrooms with the remaining oil.
Cook on high heat before adding in the noodles and chicken.
Cook the noodles until slightly crispy 2-3 minutes.
Add in the sauce, toss well and let cook for another 1-2 minutes or until noodles caramelize a little.