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.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 160 g dry rice noodles (5.6oz)
- 2 tbsp vegetable oil
- 2 egg, beaten
- 1 onion, sliced
- 2 clove garlic, crushed
- 2 handful baby spinach
- 2 tsp fresh chilli, finely chopped
- 2 tsp light soy sauce
- 4 tsp black rice vinegar
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/4 tsp sugar
- 2 tsp Chinese chilli oil (or to taste)
Instructions
- 1
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).
- 2
Rinse under cold water then leave the noodles in a bowl of cold water. Cut them into shorter strips with scissors.
- 3
Mix all the ingredients for seasoning. Set aside.
- 4
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.
- 5
As soon as the egg is cooked, add onion & garlic. fry for 30 seconds or so.
- 6
Take rice noodles out of the water and put directly into the wok.
- 7
Add the seasoning prepared earlier. Stir fry constantly until the noodles are evenly heated.
- 8
Stir in baby spinach and fresh chilli. Turn off the heat immediately once the spinach wilts.