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1
Ina small bowl, mix sugar and soy sauce until sugar is dissolved.
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2
Set aside.
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3
Bring a pot of water to boil.
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4
Add broccoli and cook for about 40 seconds, no more than 1 minute, until broccoli is cooked but still crunchy.
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5
Drain.
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6
If desired, place broccoli in iced water to keep it extra crunchy.
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7
When drained, season with 1 teaspoon of the sugar and soy sauce mixture.
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8
Set aside.
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9
Add 1 tablespoon oil to the bowl with the remaining soy sauce and sugar mixture.
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10
In a large pot, boil water.
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11
Add rice flake noodles, stir, cover with a lid, and remove from heat.
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12
Let noodles sit in hot water for 7 minutes, until fully cooked.
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13
Drain and rinse noodles with cold water.
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14
In a large hot pan, add 1 tablespoon oil.
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15
Add garlic and saute for 10 seconds.
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16
Add chicken and saute until chicken is fully cooked.
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17
Once chicken is fully cooked, add 1 tablespoon of the soy sauce mixture to flavor the chicken.
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18
Toss, then transfer chicken to a bowl.
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19
Wash pan and place back over heat.
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20
When hot, add 1 tablespoon oil.
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21
Add beaten egg and scramble.
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22
Push egg to one side of pan.
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23
Lower heat and add about 2 ounces cooked noodles to pan.
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24
(Do not add all the noodles at once because they will break up and wont caramelize properly.
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25
Two ounces is enough for one serving.)
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26
Then add about 1 tablespoon of the sauce mixture.
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27
With a spatula, carefully flip the noodles to mix with the scrambled egg.
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28
Keep heat low while doing thisthe noodles are very delicate, so they can easily break.
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29
Once noodles are all covered with sauce, increase heat to medium high to get the crispy charred caramelized bits on the noodles.
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30
Again, use a spatula and carefully flip so noodles dont break.
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31
If noodles start to dry out, add more of the sauce mixture and a little bit of oil.
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32
Once noodles start to caramelize, then add some of the broccoli and chicken.
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33
Do a final toss.
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34
Repeat with remaining noodles.
