We made this for a homework assignment for my seventh grade son's class. It was absolutely delicious, and even the extremely picky child enjoyed it! Makes a great side dish to satay chicken.
Stir-Fried Noodles with Green Onions and Eggs (Char Kway Teow)
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).
More From Cooking Light
- Calories: 352
- Calories from fat: 19%
- Fat: 7.6g
- Saturated fat: 2g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1.5g
- Protein: 12.1g
- Carbohydrate: 57.7g
- Fiber: 1.9g
- Cholesterol: 212mg
- Iron: 4.5mg
- Sodium: 634mg
- Calcium: 58mg
- 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
- 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
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