Simple ingredients, great flavour. This egg fried rice noodles is 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 on 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:
1. 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.
2. 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.
3. This recipe is written for one serving. Please feel free to double the ingredients and fry for two. However, 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.
Hope you enjoyed reading my post. Try this dish and tell me how you like it.
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