Step 1

Combine the sauce ingredients in a small bowl. Stir well and set aside.

Step 2

Combine chicken thigh (or the protein of your choice) with the dark soy sauce in a medium-sized bowl. Toss to coat well and set aside.

Step 3

Pulverize the garlic and chilis together in a mortar and pestle or small food processor until finely ground. (*Footnote 3)

Step 4

If using fresh rice noodle sheets, slice them into 1” (2.5 cm) thick strips. If using dried rice noodles, rehydrate or boil them according to the package instructions.

Step 5

Heat the oil in a large nonstick pan over medium-high heat until hot. Add the ground garlic and chilis and stir fry for 30 seconds, or until fragrant.

Step 6

Spread out the chicken without overlapping. Cook undisturbed until the bottom is lightly browned and the top is pink. Flip the chicken over using your spatula and quickly stir a few times.

Step 7

Add the Chinese broccoli and baby corn. Cook and stir until the chicken is no longer pink.

Step 8

Add the noodles and pour in the sauce. Use a pair of tongs to toss everything together, until the noodles have absorbed the sauce and begin to crackle. The vegetables should be cooked but remain crispy

Step 9

Remove the pan from your stove and add the basil. Give it a final toss until the basil is just wilted. Transfer to serving plates.

Step 10

Serve hot as a main dish or on the side with multiple courses.