Stir-Fried Chicken Noodles

Ingredients

• 2 lbs chicken thighs, cleaned and cubed
• 2 lbs rice noodles, sliced into strips and separated
• 4 eggs
• ½ C preserved cabbage, rinsed
• Lettuce
• Green onions
• 5 cloves garlic
• ½ bunch Cilantro roots or stems
• 1 tsp White peppercorns
• Nam chim (Sriracha + chicken sauce)

Directions

1. Grind garlic, cilantro and white peppercorns into a paste
2. Marinate the chicken in 1 tbs seasoning soy sauce, 1 tbs oyster sauce, 1 tsp sugar, and the garlic-cilantro paste.
3. Refrigerate for 30 minutes, then coat with 1 tbs corn starch
4. Heat 2 tbs oil in a wok until smoking, add the chicken, and fry until tender
5. Remove chicken and add another tbs of oil. Heat until smoking and add the noodles
6. Move the noodles around so they don't stick to each other, but allow them to brown in the pan
7. When the noodles are well-browned, return the chicken and add the cabbage. Stir well to combine
8. Add 2 tbs fish sauce, 2 tbs oyster sauce, and 1 tbs sugar
9. Add the eggs individually and stir them around to combine
10. Once the eggs are done, add the lettuce and green onions, combine well, and turn off the fire. The residual heat will cook them to the proper texture