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1
Combine the soy sauce, vinegar, sugar and cornstarch in a small bowl.
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2
Whisk vigorously to combine.
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3
Set aside.
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4
Heat oil in a wok over medium high heat.
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5
When the oil begins to shimmer, add shallots and cook until they begin to soften, about 1 minute.
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6
Add broccoli and kale and cook, stirring occasionally, until kale cooks down and softens, about 1 minute.
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7
Pour the reserved sauce (cornstarch mixture) into the wok and stir all ingredients to combine.
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8
Continue cooking until sauce thickens and begins to sizzle on the bottom of the pan.
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9
Add noodles, stirring to coat evenly in sauce.
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10
Push noodles to one side of the wok and add the egg on the other side.
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11
Scramble egg until just cooked through.
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12
Give the entire dish a good stir to evenly combine and serve immediately.
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13
Note: This dish can be easily doubled, but like most stir-fry recipes, I dont recommend making more than two servings at once.
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14
A crowded pan will not allow you to get the intense heat and quick cooking time that is ideal.
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15
Once the first ingredient goes into the pan, it should take about 6 minutes to finish the dish.
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16
(Too much longer and you risk ending up with mushy vegetables or noodles.)
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17
In the photo above, I used Chinese broccoli, but regular broccoli would work just fine.
