• 400g of fresh Flat ribbon noodles ‘sen yay” (or 150g of dry rice noodles)
• 2 branches of Chinese Kale (Sliced)
• 200g Chicken thigh (Sliced)
• 2 Tbsp Fish sauce
• 2 Tbsp Dark soya sauce
• 2 Tbsp Light soya sauce
• 2 Tbsp Sugar
• 2 Tbsp Oil
• 4 cloves Garlic (Chopped)
• 1/2 tsp White pepper powder
• 2 Eggs
This dish is flavorful as is, but I like to spice it up. If you like it hot too, sprinkle chili flakes on top before serving !
© Blue Elephant International 2023