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).
Place noodles in boiling water for 2 seconds; drain.
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.
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
Easy and fast receipe. I really liked the taste. I used dried noodles and should have just boiled them, but I will next time. I think this is a really good base recipe. I added red peppers and frozen peas. Thank you.
My family and I really enjoyed this recipe. My one and three year old even loved it. I thought it needed some protein so I took some chicken tenderloins and cut them into small pieces. I cooked them in the frying pan with some peanut oil, sesame oil, ginger, garlic, soy sauce and toasted sesame seeds. Then I added them back in at the same time as the eggs. It is a great weeknight meal that comes together quickly.
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