Rice Noodles Versus Egg Noodles Recipe
One of the most enjoyable type of Asian recipe that are easy to make is the rice noodle recipe, and there's no better way to enjoy it than to make your Rice Noodles recipe at home following simple steps.
Equipment
- Bowl
- Wok
Ingredients
- 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
- 1 teaspoon chile flakes or chile sauce plus more for serving
- 2 scallions 1 ounce; 30g, trimmed and thinly sliced crosswise (about 1/3 cup)
- 2 small heads bok choy about 4 1/2 ounces; 154g or other hearty greens, cut into 1/2-inch slices (about 2 cups loosely packed greens)
- 2 medium cloves garlic minced
- 2 to 3 teaspoons light soy sauce 5 to 15ml
- 4 eggs
- 4 tablespoons 60ml vegetable or canola oil, divided
- 8 ounces 227g dry rice noodles
Instructions
- Cook noodles according to package instructions. Rinse cooked noodles under cold running water. Drain well and set aside.
- Beat eggs with salt until homogenous in your bowl.
- In the wok, heat 2 tablespoons (30ml) oil over high heat until shimmering. Add eggs and cook, scrambling and stir-frying with a spatula, until almost cooked through, about 30 seconds. Transfer to a plate and set aside.
- Wipe out wok and add 1 tablespoon (15ml) oil. Heat over high heat until smoking. Add greens and stir-fry until just tender, 1 to 3 minutes. Transfer to a plate and set aside.
- Add remaining 1 tablespoon (15ml) oil to wok and heat over high heat until smoking. Add garlic and scallions and cook, stirring constantly, until lightly browned, about 30 seconds. Add chile flakes or chile sauce to wok and stir-fry until fragrant, a few seconds.
- Add noodles to wok and stir around with a spatula, adding soy sauce as you mix. Stir-fry until noodles are dry and evenly seasoned, 2 to 3 minutes, then add eggs and vegetables and stir around until everything is blended. Serve immediately, with more chile sauce and soy sauce on the side.