Stir Fry Rice Noodles with Egg and Chives

Here is a fairly simple, fast fresh and delicious noodle dish that is one of favorites.  I made this dish on many occasions for a quick lunch when I am on the run.  Don’t let the simplicity of this dish fool you because some of the best things in life are the simple things and for me, this dish here is no exception.  The rice noodles infused with the various combination of sauces combined with some egg for protein and chives for vegetables results in a fairly balanced yet tasty meal.

Ingredients:

1 package rice noodles

2 eggs (scrambled)

1 garlic clove (minced)

1/2 lb. Chives (cut to 1 inch length)

1 tbsp Srirachi hot sauce

1 tbsp Abalone sauce

1 tbsp Oyster sauce

1 tbsp Soy Sauce (Gluten Free)

Directions:

1. Prepare a pot or wok of water and bring to a boil.

2. Add in rice noodles to the boiling water and following cooking instructions on the rice noodle package (I usually do 2-3 minutes).

3. Drain rice noodles and rinse with cold water. Then set aside for for later.

4. In a wok, add in oil when wok is hot and ready.

5. Add in the scrambled eggs into the wok.  Turn heat down to medium heat and continue to cook egg for a 30 seconds and then flip and let it cook for another 30 seconds.

6. Put the cook on a plate and cut it up into small strips and set aside.

7. In a wok, and bring the heat on stove to high heat.  Once woke is ready add in about 2 tbsp of oil.

8. Toss in minced garlic cloves and let it simmer for about 10 seconds and turn the heat down to medium high heat.

9. Toss in the rice noodles to the wok and stir fry for a good minute.

10. Add in Srirachi hot sauce, abalone sauce, soy sauce and oyster sauce.

11. Continue to stir the noodles until the sauces are combined well with noodles.

12. Add in the eggs set aside from earlier.

13. Finally add in the chives.

14. Stir everything together until the chives are cooked.  Since the chives cook fast, it should take a minute or so at most and that is all there is to it.

15. Now its ready for serving.  I personally like to add some extra hot sauce in mine even after cooking because I love having that kick.

Stir Fry Rice Noodles with Egg and Chives

Yield: 2 - 4 Servings

Prep Time: 10

Cook Time: 10

Total Time: 20

Ingredients:

1 package rice noodles

2 eggs (scrambled)

1 garlic clove (minced)

1/2 lb. Chives (cut to 1 inch length)

1 tbsp Srirachi hot sauce

1 tbsp Abalone sauce

1 tbsp Oyster sauce

1 tbsp Soy Sauce (Gluten Free)

Directions:

1. Prepare a pot or wok of water and bring to a boil.

2. Add in rice noodles to the boiling water and following cooking instructions on the rice noodle package (I usually do 2-3 minutes).

3. Drain rice noodles and rinse with cold water. Then set aside for for later.

4. In a wok, add in oil when wok is hot and ready.

5. Add in the scrambled eggs into the wok. Turn heat down to medium heat and continue to cook egg for a 30 seconds and then flip and let it cook for another 30 seconds.

6. Put the cook on a plate and cut it up into small strips and set aside.

7. In a wok, and bring the heat on stove to high heat. Once woke is ready add in about 2 tbsp of oil.

8. Toss in minced garlic cloves and let it simmer for about 10 seconds and turn the heat down to medium high heat.

9. Toss in the rice noodles to the wok and stir fry for a good minute.

10. Add in Srirachi hot sauce, abalone sauce, soy sauce and oyster sauce.

11. Continue to stir the noodles until the sauces are combined well with noodles.

12. Add in the eggs set aside from earlier.

13. Finally add in the chives.

14. Stir everything together until the chives are cooked. Since the chives cook fast, it should take a minute or so at most and that is all there is to it.

15. Now its ready for serving. I personally like to add some extra hot sauce in mine even after cooking because I love having that kick.

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