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Chao He Cai - 炒合菜 (Harmony Stir-fry)

Chao He Cai, a "harmonious" stir-fry of clear noodles, eggs, chives, carrots and bean sprouts, is Chinese home-cooked comfort food.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4
Calories: 297 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the noodles:
  • 3 ounces dried sweet potato noodles
  • 1 teaspoon dark soy sauce
  • 1/2 teaspoon sesame oil
  • 2 tablespoons water
For the rest of the dish:
  • 6 ounces bean sprouts (mung bean or soybean sprouts)
  • 3 large eggs
  • 1 teaspoon Shaoxing wine
  • 1/4 teaspoon salt
  • 4 tablespoons oil (any neutral oil)
  • 1 teaspoon ginger (minced)
  • 1 cup carrots (julienned)
  • 4 cloves garlic (minced; divided)
  • 1 tablespoon oyster sauce
  • 1/2 tablespoon light soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon Chinese black vinegar
  • 1/4 teaspoon Sichuan peppercorn powder (or white pepper)
  • 4 ounces garlic chives (cut into 2-inch/5cm pieces)
  • 2 tablespoons water (optional; if needed)
  • salt (to taste)

Instructions

    Cup of Yum
  1. Cook the sweet potato noodles according to the package instructions. I cooked my noodles in boiling water for 7 minutes. Lift the noodles out of the water (you will need this water again if using soybean sprouts), and transfer them to a medium bowl. Add the dark soy sauce, sesame oil, and water. Mix and set aside.
  2. If you are using soybean sprouts like I did, bring the cooked noodle water back up to a boil, and blanch the soybean sprouts for 1 minute. Drain and set aside. (Skip this step if you are using mung bean sprouts, as they cook much faster.)
  3. In a bowl, beat the eggs along with the Shaoxing wine and salt.
  4. Preheat your wok over medium-high heat until it starts to smoke lightly. Add 2 tablespoons (half) of the oil to coat the bottom of the wok, and reduce the heat to medium low. Add the eggs and cook until they’re lightly scrambled but still a little runny. Remove the eggs from the wok and set aside.
  5. Add the remaining oil to the wok over medium heat, and cook the ginger and carrot for about 1 minute. Then add half of the minced garlic along with the bean sprouts. Turn up the heat to medium-high and stir to mix everything well.
  6. Reduce the heat to low while you add the oyster sauce, light soy sauce, sugar, black vinegar, and Sichuan peppercorn powder (or white pepper). Increase the heat to high and stir-fry until the ingredients are evenly mixed in.
  7. Add the chives, cooked noodles, and cooked eggs, and stir-fry until the ingredients are evenly incorporated. At this point, if the contents of the wok look dry, add a couple tablespoons of water to loosen the noodles and to prevent them from sticking.
  8. Add the rest of the minced garlic and salt to taste. Stir-fry until the chives are wilted. The dish should have a nice saucy sheen, without any standing sauce. Serve.

Nutrition Information

Calories 297kcal (15%) Carbohydrates 28g (9%) Protein 7g (14%) Fat 18g (28%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 123mg (41%) Sodium 551mg (23%) Potassium 322mg (9%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 6768IU (135%) Vitamin C 25mg (28%) Calcium 74mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 297

% Daily Value*

Calories 297kcal 15%
Carbohydrates 28g 9%
Protein 7g 14%
Fat 18g 28%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 123mg 41%
Sodium 551mg 23%
Potassium 322mg 7%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 6768IU 135%
Vitamin C 25mg 28%
Calcium 74mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.