Egg fried rice noodles (鸡蛋炒米粉)

Method8 steps

1. 1

   Step 1: Soak the 160 g dry rice noodles in boiling water for the time their package recommends for stir-frying. Follow that product’s instructions; the required time varies by brand.

   Uses 160 g dry rice noodles · Boiling water, enough to soak the dry noodles

2. 2

   Step 2: Drain the softened noodles from step 1, discarding the soaking water. Rinse under cold drinking water, then leave the noodles in a bowl of fresh cold water. Cut into shorter strips with scissors.

   Uses Softened noodles lifted from their soaking water · Cold drinking water, enough to rinse and hold the softened noodles

3. 3

   Step 3: Mix the light soy sauce (2 tsp), black rice vinegar (4 tsp), sesame oil (1 tsp), ¼ teaspoon salt, ¼ teaspoon sugar and ready Chinese chili oil in a small bowl. Have the beaten eggs, sliced onion, crushed garlic, baby spinach and chopped fresh chili ready before heating the wok.

   Uses 2 tsp light soy sauce · 4 tsp black rice vinegar · 1 tsp sesame oil · ¼ tsp salt · ¼ tsp sugar · 2 tsp ready Chinese chili oil, or adjust to taste

4. 4

   Step 4: Heat the 2 tablespoons vegetable oil in a wok or deep frying pan over high heat until very hot. Pour in the beaten eggs (2) and break them into small pieces with a spatula. Cook until the egg is fully set with no runny portions.

   Uses 2 tbsp vegetable oil for frying · 2 eggs, beaten

5. 5

   Step 5: Add the sliced onion (1) and crushed garlic (2 cloves) to the cooked egg in the wok from step 4. Stir-fry for about 30 seconds.

   Fry onion and garlic · 1 minUses cooked eggs in their frying oil · 1 onion, sliced · 2 cloves garlic, crushed

6. 6

   Step 6: Lift the cold-water-held noodles from step 2 and put them directly into the egg-and-aromatic wok from step 5. A little water clinging to the noodles helps keep them moist; discard the holding water.

   Uses egg and aromatics in the wok · Prepared noodles lifted from their cold holding water

7. 7

   Step 7: Add the mixed seasoning from step 3 to the noodle wok from step 6. Stir-fry constantly until the noodles are evenly heated and the seasoning is distributed.

   Uses noodles with eggs and aromatics · mixed noodle seasoning

8. 8

   Step 8: Stir the two handfuls baby spinach and chopped fresh chili (2 tsp) into the seasoned noodles from step 7. Turn off the heat as soon as the spinach wilts and serve in two portions.

   Uses seasoned hot noodles · 2 handfuls baby spinach · 2 tsp fresh chili, finely chopped