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).

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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. 1. Place noodles in boiling water for 2 seconds; drain.
  2. 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. 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
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