Summary

Ingredients

• 2 tablespoon peanut oil
• 3 clove (s) garlic, finely chopped
• 300 g rice noodles, flat, wide
• 200 g chicken, diced
• 10 broccoli florets
• 1 egg (s)
• 1 tablespoon soy sauce
• 0.5 tablespoon ½ Ketjap Manis
• 2 teaspoons palm sugar
• 2 teaspoons oyster sauce

To sprinkle:

• chilli flakes
• Pepper, black, coarse

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Instructions

1. Cook the rice noodles according to the instructions, rinse with cold water and separate them with two forks.
2. Heat the oil in the wok and briefly fry the garlic. Add the chicken and bake, stirring, until cooked through. Reduce the heat and stir in the pasta, broccoli, sugar and sauces. Continue to mix everything over low heat for about 2 minutes. Possibly add a little water if it gets too dry. Slide everything to one side of the wok and turn the heat back up. Beat the egg on the free side of the wok and stir until it is half thick, then slide the noodles over the egg. After a few seconds, mix the pasta and egg, bake briefly and serve.
3. Sprinkle with coarse black pepper and chilli flakes as desired.