Instructions

1. 1

   Prepare the noodles: In a large pot, bring 8 cups (2 L) of water to a rolling boil. Once boiling, take the pot off the heat and introduce the rice noodles. Stir thoroughly to prevent sticking, then let them soak, stirring occasionally, until they become soft, flexible, and nearly cooked to al dente texture, similar to regular pasta. This soaking process should take between 10 to 20 minutes; monitor the noodles closely as the soaking duration can vary significantly based on the noodle width and brand. Once ready, drain and rinse under cold water. (If you’re not using the noodles immediately, drizzle them with a bit of oil to keep them from clumping together.)

2. 2

   In a medium-sized mixing bowl, combine the oyster sauce, soy sauce, fish sauce, sriracha, brown sugar, and ¼ cup (60 mL) of water, whisking until well blended.

3. 3

   In a small bowl, whisk together the eggs with ⅛ teaspoon of salt until fully combined.

4. 4

   Heat 1 teaspoon of oil in a large nonstick skillet (12-inch/30 cm) over medium-high heat until it begins to shimmer. Add the shrimp and season with ⅛ teaspoon of salt; sauté, stirring occasionally, until the shrimp turn opaque and are cooked through, which should take about 2 minutes. Once done, transfer the shrimp to a large bowl and clean the skillet with a paper towel.

5. 5

   Lightly spray the skillet with oil, then pour in the eggs and scramble them until fully cooked.

6. 6

   Move the scrambled eggs to the bowl containing the shrimp.

7. 7

   Add the broccoli to the skillet along with ⅛ teaspoon of salt and the remaining ½ cup (120 mL) of water. Cover the pan and steam the broccoli until tender, which should take around 2 minutes. Using a slotted spoon, transfer the broccoli to the bowl with the shrimp and eggs.

8. 8

   Discard any leftover water from the skillet and wipe it down with a damp paper towel.

9. 9

   Place the skillet back on the heat, raise the temperature to high, and add the remaining 1 tablespoon of oil. When the oil is hot and shimmering, toss in the light scallions and garlic, cooking while stirring constantly until fragrant, about 1 minute.

10. 10

    Introduce the soaked noodles and the prepared sauce to the skillet, tossing with tongs until the noodles soak up the sauce and become tender, which will take about 3 to 5 minutes. If the noodles are still a bit firm, add 2 tablespoons of water to the pan and continue tossing and cooking until they reach the desired tenderness. Repeat this process with more water if needed.

11. 11

    Finally, add the shrimp, scrambled eggs, broccoli, dark scallions, along with basil and lime juice to the skillet, tossing everything together until heated through. Taste and adjust seasoning as needed. If the noodle mixture appears dry, feel free to drizzle in another tablespoon of water.

Nutrition Information

Notes & Tips

• Variations & Tips:
• *Gluten free options for oyster sauce- Kikkoman and Wok Mei