Thai Glass Noodle Stir Fry (Pad Woon Sen)

Prepare the glass noodles according to the package directions, then drain well. Separate the stems and leaves of the Chinese broccoli, slicing the stems into bite-size pieces and roughly chopping the leaves.

In a medium bowl, toss the chicken with MAGGI seasoning and a pinch of white pepper. Let it sit while you mix the sauce and finish prepping the vegetables.

In a small bowl, stir together the oyster sauce, fish sauce, sugar, and remaining white pepper until the sugar dissolves.

Heat the oil in a large wok or nonstick skillet over high heat. Add the onion and stir-fry for about 15 seconds, then add the chicken and cook for 2 minutes until nearly cooked through.

Add the garlic and Chinese broccoli stems. Stir-fry for 1 minute, or until the chicken is fully cooked and the stems are just starting to soften.