Stir-Fried Noodles with Green Onions and Eggs (Char Kway Teow)

recipe
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).

Yield:

4 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 352
Caloriesfromfat 19 %
Fat 7.6 g
Satfat 2 g
Monofat 3 g
Polyfat 1.5 g
Protein 12.1 g
Carbohydrate 57.7 g
Fiber 1.9 g
Cholesterol 212 mg
Iron 4.5 mg
Sodium 634 mg
Calcium 58 mg

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

Preparation

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.

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

Note:

Corrine Trang,

March 2008
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