Directions

To Cook

1. Heat the wok with high heat. When the wok turns hot, add 1 tbsp of vegetable oil. Do not add too much oil because the rice noodles already contain oil.
2. When the oil starts to turn hot, add minced garlic and stir-fry for approximately 1 min.
3. Add chicken breast and stir-fry until they are 70% cooked.
4. Add pickled squid and stir-fry briefly.
5. Break 2 eggs into the wok and scramble them. When the eggs are about 50% cooked, add the rice noodles into the wok. Stir-fry all ingredients in the wok.
6. Add oyster sauce, soy sauce, sugar, and ground pepper. Stir-fry well.
7. Add chopped spring onion. Stir-fry until everything is well mixed.
8. Garnish with coriander and spring onion. Serve with sriracha sauce.