Stir-Fried Wide Rice Noodles with Chinese Broccoli and Egg

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A classic Thai street food dish featuring tender wide rice noodles stir-fried with vibrant Chinese broccoli and scrambled eggs in a savory soy-based sauce. This Thai-inspired noodle recipe, ready in about 45 minutes, pairs wide rice noodles, Chinese broccoli (gai lan), chopped, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 35 min Cook: 10 min Serves 3 Thai cuisine 400 cal/serving

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Ingredients

8 oz wide rice noodles
2 cups Chinese broccoli (gai lan), chopped
2 large eggs
3 tbsp vegetable oil
3 garlic cloves, minced
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp white sugar
1/4 tsp ground white pepper
2 tbsp water

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Instructions

Step 1: Soak 8 oz wide rice noodles in warm water for 30 minutes until pliable, then drain.
Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 3 minced garlic cloves and stir-fry for 30 seconds until fragrant.
Step 3: Push garlic to the side and crack in 2 large eggs, scrambling gently for 1 minute until just set but still soft.
Step 4: Add the drained rice noodles and 2 cups chopped Chinese broccoli to the wok, stirring quickly to combine.
Step 5: Pour in 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp white sugar, 1/4 tsp ground white pepper, and 2 tbsp water. Stir-fry everything for 3-4 minutes until the sauce thickens slightly and noodles are tender but not mushy.