Stir-Fried Noodles with Green Onions and Eggs (Char Kway Teow) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Often served with chili garlic sauce on the side, this traditional lunchtime dish is a hearty and quick option for dinner, too. Sometimes fresh broad rice noodles are sold in sheets in Asian supermarkets; just cut the dough to about 1/2-inch-wide strips (or use flat rice stick noodles and prepare them following package directions). Ingredients:
1 pound fresh broad rice noodles (shah fen or banh canh) |
cooking spray |
4 large eggs, lightly beaten |
2 teaspoons peanut oil |
2 cups fresh bean sprouts |
1/2 cup (1-inch) pieces green onions |
1/4 cup low-sodium soy sauce |
2 teaspoons dark (or black or thick) soy sauce |
Directions:
1. Place noodles in boiling water for 2 seconds; drain.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggs to pan; cook for 3 minutes or until done. Remove eggs from pan; cut into 1-inch pieces. Wipe pan clean with paper towels.
3. Heat peanut oil in pan over medium-high heat. Add noodles to pan; sauté for 5 minutes or until thoroughly heated. Add bean sprouts and remaining ingredients to pan; sauté for 1 minute. Return eggs to pan; cook for 30 seconds or until thoroughly heated.
4. Wine note: Pairing this dish with a dry California sparkler, like Mumm Napa Brut Prestige ($19) will convince any skeptic that eggs and bubbly are for more than just brunch. This wine's fresh peach and apple flavors boast hints of toasted bread, making it a perfect foil for the delicate flavors of eggs, while the lively bubbles act as a palate cleanser after a bite of savory chili soy sauce. —Jeffery Lindenmuth
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