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Ingredients - 1 bunch Chinese broccolini (or English spinach like I used), diced - 5 garlic chives, sliced medium thickness - 4 spring onions - 2 eggs - 2 tbsp oyster sauce - 2 tbsp dark soy - 1 tbsp fish sauce - 2 cloves garlic, finely grated - 2 tsp sugar - 4 chicken thighs, sliced thin - 2 packets thick rice noodles, cooked to the packet instructions (mine was boiled for 2 minutes then refreshed under cold water) - 3 tbsp grapeseed oil Method 1. Start by mixing the oyster sauce, soy sauce, fish sauce, garlic, and sugar and leave aside. 2. Heat the oil in a large wok and add the chicken. 3. Cook this for 3-4 minutes or until just cooked. 4. Add the green veg and stir fry for 3-4 minutes. 5. Move the chicken and veg to the outside of the wok and add a little more oil followed by the egg. 6. Once the egg is cooked, stir through the veg and chicken. 7. Add the blanched, cold noodles to the wok followed by the sauce. 8. Stir fry for 3-4 minutes or until the noodles are all the same colour and everything is well mixed. 9. Enjoy!

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