Egg fried rice noodles (鸡蛋炒米粉)
Simple ingredients, great flavour. This egg fried rice noodles is quick to prepare using the easy Chinese dressing formula.
Servings: 2
Ingredients
For stir-frying
- 160 g dry rice noodles 5.6oz
- 2 tablespoon vegetable oil
- 2 egg, beaten
- 1 onion, sliced
- 2 clove garlic, crushed
- 2 handful baby spinach
- 2 teaspoon fresh chilli, finely chopped
For seasoning
- 2 teaspoon light soy sauce
- 4 teaspoon black rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 2 teaspoon Chinese chilli oil or to taste
Instructions
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. Set aside.
Stir fry
- 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 fry constantly until the noodles are evenly heated.
- Stir in baby spinach and fresh chilli. Turn off the heat immediately once the spinach wilts.
Notes
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.
Nutrition
Serving: 1serving | Calories: 506kcal
