Egg fried rice noodles (鸡蛋炒米粉)

Name: Egg fried rice noodles (鸡蛋炒米粉)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 serving
Ingredients: 160 g dry rice noodles; 2 tablespoon vegetable oil; 2 egg, beaten; 1 onion, sliced; 2 clove garlic, crushed; 2 handful baby spinach; 2 teaspoon Fresh chilli, finely chopped; 2 teaspoon light soy sauce; 4 teaspoon black rice vinegar; 1 teaspoon sesame oil; ¼ teaspoon salt; ¼ teaspoon sugar; 2 teaspoon Chinese chilli oil

User Reviews

5.0

54 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
2
Calories
506 kcal
Course
Main Course
Cuisine
Chinese

Egg fried rice noodles (鸡蛋炒米粉)

Iris Warren

Report

Simple ingredients, great flavour. This egg fried rice noodles is quick to prepare using the easy Chinese dressing formula.

Share:

I Made This!

40 people made this

Print

12 people printed this

Save this

32 people saved this

Ingredients

Servings

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
¼ teaspoon salt
¼ teaspoon sugar
2 teaspoon Chinese chilli oil or to taste

Add to Shopping List

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.