|300 g||rice noodles|
|400 g||chicken legs (boneless)|
|4 tbsp||dark soy sauce|
|4 tbsp||sweet soy sauce|
|2 tbsp||oyster sauce|
|1 tbsp||rice vinegar|
|2 tbsp||vegetable oil|
|sesame seed (for serving)|
|sesame oil (for serving)|
Prepare noodles according to package instructions, drain under running cold water, and set aside. Mince ginger and garlic. Slice chili pepper thinly. Cut chicken into bite-sized pieces. Separate bok choy leaves and stalks. In a measuring cup, mix dark and sweet soy sauces, oyster sauce, rice vinegar, and sugar.
Heat wok, add oil, and fry ginger and garlic, stirring constantly. Add bok choy stems and briefly stir-fry while tossing. Add chicken and fry for approx 5 min. Move everything to one side of the pan, break the eggs into the wok and scramble vigorously. Before they set, add the noodles and mix well.
Add sauce, sliced chili pepper, and bok choy leaves to the wok and toss well, continuing to fry approx. 2 min. until well combined. Serve with sesame seeds and a little sesame oil. Enjoy!