Ingredients with Measurements:
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 2 eggs, beaten
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced bell pepper
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp sesame oil
- Salt and pepper to taste
Special equipment needed:
- Large wok or skillet
- Tongs
Step-by-step instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a large wok or skillet over medium-high heat.
3. Add the beaten eggs and scramble until cooked through. Remove from the wok and set aside.
4. Add the onion, carrot, bell pepper, and peas to the wok. Stir-fry for 2-3 minutes until the vegetables are tender.
5. Add the garlic and stir-fry for another 30 seconds.
6. Add the cooked rice noodles to the wok and stir-fry for 2-3 minutes until heated through.
7. Add the soy sauce, oyster sauce, sesame oil, salt, and pepper to the wok. Stir-fry for another minute until everything is well combined.
8. Add the scrambled eggs back to the wok and stir-fry for another minute to heat through.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat: 9g
Carbohydrates: 41g
Protein: 8g
Sodium: 560mg
Sugar: 5g
Fiber: 3g
Substitutions for ingredients:
- You can use any vegetables you like in this recipe.
- You can substitute the soy sauce with tamari or coconut aminos for a gluten-free option.
- You can substitute the oyster sauce with hoisin sauce or black bean sauce.
Variations:
- You can add cooked shrimp, chicken, or beef to this recipe for added protein.
- You can add sliced mushrooms or bean sprouts for extra texture.
- You can add chopped scallions or cilantro for added flavor.
Tips and tricks:
- Make sure to cook the rice noodles according to package instructions to avoid overcooking or undercooking them.
- Use a large wok or skillet to ensure that all the ingredients are evenly cooked.
- Stir-fry the vegetables quickly over high heat to retain their crunchiness.
- Use tongs to stir-fry the noodles and vegetables to avoid breaking the noodles.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or in a wok or skillet over medium heat until heated through.
Presentation ideas:
Serve the egg fried rice noodles in a large bowl or on a platter. Garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
This dish pairs well with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, green beans, or bok choy
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok.
- If the vegetables are too crunchy, stir-fry them for a few more minutes until they are tender.
Food safety advice:
Make sure to cook the eggs and vegetables to an internal temperature of 165°F to ensure that they are safe to eat.
Food history:
Egg fried rice noodles are a popular Chinese dish that originated in Guangdong province. It is a simple and flavorful dish that is easy to make at home.
Flavor profiles:
Savory, slightly sweet, and umami
Serving suggestions:
Serve the egg fried rice noodles as a main dish for lunch or dinner.
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Region: Chinese