2tbsp.fish sauce, obviously leave this out if you are shooting for a true vegetarian version
1tbsp.sesame oil
1tbsp.chili sauce, I used a chili garlic sauce one time. It was awesome. Also adjust this to your heat desires.
1lime, juice only
3in.ginger, peeled and grated
Garnishes:
Peanuts or cashews, chopped
Sprouts, bean or broccoli are good
Scallions
Cilantro
More chili sauce or soy sauce to taste!
Instructions
Chop off all florets from the broccoli, cutting them so they are basically the same size. Peel the stalk and chop it as well (optional).
Par-cook the broccoli until it’s cooked but still slightly crunchy. You could do this in a pan or other options to cooking the broccoli are to use a steamer for four minutes or blanching the florets in salted, boiling water for about 3 minutes and then shock them in an ice water bath to stop the cooking. They should be bright green when they’re done and cooked but still slightly crunchy.
Cook the noodles according to the directions on the package. This should involve putting them in boiling water (off the heat) for about 15 minutes. Remember to use a lot of water (one gallon per package). Also, be sure to stir every few minutes.
Drain the noodles through a colander and give them a rinse with cold water to stop the cooking.
Lightly beat a few eggs.
Whisk sauce ingredients up in a bowl.
Add sauce to a hot pan or wok. Once it is hot, add all noodles and begin stirring to combine the noodles and the sauce for a few minutes.
Once the noodles are hot and the sauce is reducing, add eggs and stir more. The eggs should cook almost instantly.
Add broccoli and keep stirring.
After a minute or two of cooking, it should be done. The sauce should be reduced down and thick and the noodles and broccoli should be hot and the egg cooked.
Serve with toppings – sprouts, nuts, soy sauce, chili sauce, etc.