Simple ingredients, great flavour. Egg fried rice noodles are quick to prepare using the easy Chinese dressing formula.
The kitchen used to be a place that made my friend Jo a little nervous. A few months ago she decided to learn how to cook and after having made many tasty dishes, she shared her joy with me:“ Not only has this experience given me a sense of achievement, but also a great sense of freedom. I don’t need to plan meals ahead any more. I just open the fridge to see what’s available.” I can totally relate to that. Today I’d like to share my recipe of egg fried rice noodles which I randomly created in a “what’s-left-in-the-fridge” situation.
One day last week, when I was longing for a tasty lunch, I found that my fridge was almost empty. One egg, a handful of baby spinach and several sauces, that’s all. “Not too bad!” I said to myself, “I’ve got protein and vegetable.” Then I found a packet of dry rice noodles in a cupboard, and some garlic, onion and fresh chilli on a shelf (they are the three things I always have in the kitchen). Ten minutes later, I was enjoying a plate of “healthy pleasure” cooked with only the ingredients I mentioned.
Like Jo, I seldom do any meal planning prior to cooking (except for special occasions). I draw on my experience to spontaneously combine ingredients available, and use my imagination to experiment with new ideas. Usually, the only rule I apply is that my meals consist of three elements: protein, vegetable and starch. I cook eggs as protein very often. They are super easy and fast to prepare. They go with most vegetables and have an appealing colour when cooked.
My egg fried rice noodles is a down-to-earth dish. No fancy ingredients needed, no special techniques required, it’s simple, fresh and flavoursome. As for seasoning, I use the easy Chinese dressing that I shared in the post on “Cucumber salad”. It’s exactly the same formula but tastes different in a stir-fry.
Before moving on to the recipe, here are three useful tips:
- Have the sauce mixed before heating up the oil. Since every ingredient in this recipe can be cooked fairly quickly, you need to move fast and keep stirring.
- It’s better to leave the cooked rice noodles in cold water until the moment when you need to add them to the wok. They are less sticky this way and they will carry a little water into the wok giving moisture to the other ingredients. Otherwise, you might end up with a bunch of noodles difficult to separate.
- This recipe is written for 2 servings. I don’t recommend that you cook for more than two servings at once unless your wok or frying pan is very big and your heat source is powerful enough for a large volume of ingredients. Cook in batches if you need more servings.
Egg fried rice noodles (鸡蛋炒米粉)
Group 1 (for stir-frying)
- 160 g dry rice noodles, 5.6oz
- 2 tbsp vegetable oil
- 2 egg, beaten
- 1 onion, sliced
- 2 clove garlic, crushed
- 2 handful baby spinach
- 2 tsp fresh chilli, finely chopped
Prepare the noodles
- Soak dry rice noodles in boiling water for the amount of time recommended for stir-fries (read instructions on the package. It varies depends on the brand).
- Rinse under cold water then leave the noodles in a bowl of cold water. Cut them into shorter strips with scissors.
Mix the sauce
- Mix all the ingredients for seasoning in Group 2. Set aside.
- Heat up oil in a wok (or a deep frying pan) over high heat until it smokes. Pour in the beaten egg. Break it into small pieces with a spatula.
- As soon as the egg is cooked, add onion & garlic. fry for 30 seconds or so.
- Take rice noodles out of the water and put directly into the wok.
- Add the seasoning prepared earlier. Stir constantly until the noodles are evenly heated.
- Stir in baby spinach and fresh chilli. Turn off the heat immediately after the spinach becomes soft.
Hope you enjoyed reading my post. Try this dish and tell me how you like it (Tag me @red.house.spice on Instagram or leave a comment below)!