Egg fried rice noodles (鸡蛋炒米粉)
User Reviews
5
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
2
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Calories
506 kcal
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Course
Main Course
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Cuisine
Chinese
Egg fried rice noodles (鸡蛋炒米粉)
Description
The recipe starts by soaking dry rice noodles in boiling water until pliable, then rinsing and cutting them into shorter strips for easier handling. A seasoning mix blends soy sauce, black rice vinegar, sesame oil, salt, sugar, and chili oil, creating a tangy, mildly spicy base. The noodles are stir-fried with beaten egg cooked into small pieces, minced garlic, and sliced onion until tender.
Baby spinach and finely chopped fresh chili add freshness and heat. The continuous stirring helps the noodles evenly absorb the seasoning, producing a vinegar-tinged, flavorful noodle dish with tender greens. The dish is prepared on high heat for a quick cook, maintaining texture and preventing sogginess.
It is advised to cook no more than two servings at a time unless using a large, powerful wok, to avoid overcrowding and ensure even cooking. The dish works well as a standalone light meal or a side to other Asian-style dishes.
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 Chili pepper fresh, finely chopped
For seasoning
- 2 teaspoon soy sauce light
- 4 teaspoon black rice vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon salt
- ¼ teaspoon sugar
- 2 teaspoon Chilli oil or to taste, Chinese style
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
- Cook no more than two servings at once unless your pan and heat source can handle larger batches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 506kcal | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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