Pursuit
From the wok · Four portions
Wide rice sheets, chicken and crisp broccoli. Cook it hot, then make room for the next batch.
Allow about 15 minutes to cut the noodles, slice the chicken and mix the sauce, then about 15 minutes at the stove.
A little time in the kitchen
Keep the rice sheets wide and work in a pan with room to spare.
Cook the chicken first, then the broccoli and eggs, so you can toss the noodles without crowding everything together. If your pan is small, split the stir-fry into two batches.
Cook it hot, then make room for the next batch.
Made in my kitchen · Watch the original reel
The small things that matter
The 227g weight here is for fresh sheets. The same weight of dried noodles makes a much larger batch once hydrated.
Give the broccoli stems a head start. Add the tender leaves near the end so they keep some texture.
Cook in batches if the pan looks crowded. A hot, open patch of pan helps the noodles brown instead of steaming.
What you need
Divide the whole cooked batch into four equal portions. The 227 g of noodles is for fresh rice sheets, not dried.
Fresh, not dried. The same weight of dried noodles makes a much larger batch once hydrated and changes the numbers.
You'll need: kitchen scale, wok or large skillet, mixing bowl, spatula, food thermometer
Macros, Pursuit-style
One portion comes in around 403 calories and 36 g of protein. Real food, real numbers, no guesswork.
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How to make it
Cut fresh rice sheets into broad noodles and separate them without tearing. Follow the package instructions for warming and separating your particular sheets. Weigh 227g before they go into the pan.
Stir the soy sauce, oyster sauce, fish sauce, sugar and dark soy together until the sugar dissolves. Keep the sauce beside the stove.
Heat half the oil in a wok or large skillet over medium-high heat. Add the sliced chicken in a single layer and cook through to at least 165°F in the thickest pieces. Transfer to a clean plate.
Add the remaining oil and garlic. Stir for about thirty seconds, then add the broccoli stems. Stir-fry until they begin to soften. Push them aside, add the beaten eggs and scramble until set. Add the broccoli leaves and bean sprouts and toss.
Return the chicken to the pan with the rice sheets and sauce. Toss with a broad spatula to coat, keeping the noodles as intact as you can. Let them touch the hot pan between turns. Split into batches if the pan is crowded.
Fold in the green onions. Divide the full cooked batch evenly between four portions. Refrigerate promptly at 40°F or below, use within three to four days and reheat to 165°F.
