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

Yield 4 servings (serving size: 1 cup)
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).


  • 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

Nutrition 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

How to Make It

  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