Yield
4 servings (serving size: 1 cup)

How to Make It

Step 1

Place noodles in boiling water for 2 seconds; drain.

Step 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.

Step 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.

Step 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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