Pan Fried Rice Noodles Recipe
market vegetables, mustard greens, shiitake, fried egg
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Ingredients
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Noodles and Eggs
Vegetables
Sauce
Method
Preparation
- 1
Prepare the Noodles
Soak the rice noodles in warm water for about 20–30 minutes or until soft. Drain and set aside.
- 2
Chop the Vegetables
Thinly slice the shiitake mushrooms, julienne the carrot, and dice the bell pepper. Chop the green onions and set aside separately.
- 3
Prepare the Sauce
Mince the garlic and ginger. In a small bowl, combine soy sauce, sesame oil, minced garlic, and ginger. Mix well and set aside.
Cooking
- 4
Fry the Eggs
In a non-stick skillet, heat a little oil over medium heat. Crack the eggs into the skillet and fry until the whites are set and the yolks are still runny, or until cooked to your preference. Remove from the skillet and set aside.
- 5
- 6
Add Mustard Greens
Add the mustard greens to the skillet and stir-fry for another 2 minutes until wilted.
- 7
Combine Noodles and Sauce
Add the soaked rice noodles to the skillet along with the prepared sauce. Toss everything together and stir-fry for an additional 3–4 minutes until heated through and well combined.
- 8
Serve
Plate the pan-fried rice noodles and top with the fried eggs. Garnish with chopped green onions before serving.
