Chinese-Style Fried Rice Noodles with Egg and Mushrooms Recipe
This simple fried rice noodle dish with egg and mushrooms is a bit like a Chinese “scrambled eggs with noodles”. In Chinese wok bars, similar dishes are a classic quick lunch – they’re made in just a few minutes and you can throw in almost anything you happen to have in the fridge.
A quick, flexible stir-fry that turns simple rice noodles, eggs and mushrooms into a satisfying Chinese-style meal using just a few pantry sauces.
Chef's tips
Don’t over-soak the rice noodles – if they get too soft, they’ll break and turn mushy in the pan. Stir-fry over fairly high heat so the vegetables stay slightly crunchy and the noodles don’t steam. If the noodles clump together, loosen them with a splash of water or a bit more soy sauce while tossing.
How to serve
Serve straight from the wok as a standalone dish, or pair with a light Asian-style salad and pickles. It also works well as a side alongside simple grilled meat, tofu or steamed vegetables.
Ingredients
- rice noodles you can use thin rice noodles, in that case shorten the soaking time - 150 g
- eggs - 2 piece
- fresh button mushrooms or other mushrooms you can use oyster mushrooms or shiitake mushrooms - 150 g
- carrot cut into thin matchsticks - 0.5 piece
- green part of spring onion or chives chopped - 2 tablespoon
- light soy sauce - 2 tablespoon
- dark soy sauce for color, can be omitted - 1 teaspoon
- oyster sauce vegetarians can use soy sauce with a pinch of sugar - 1 tablespoon
- neutral oil e.g. rapeseed or peanut oil - 2 tablespoon
- sesame oil for aroma, added at the end - 0.5 teaspoon
- garlic clove finely chopped - 1 piece
- chili flakes or fresh chili pepper amount to taste - 0.5 teaspoon
- salt and pepper to taste, go easy on the salt because the sauces are salty
Preparation
- Pour hot but not boiling water over the rice noodles and set aside for 8–10 minutes (or according to the package instructions), until they soften but are still springy. Drain and rinse with cold water so they don’t stick together.
- Clean the mushrooms and slice them thinly. Cut the carrot into thin matchsticks. Finely chop the garlic, slice the spring onion or chives.
- In a small bowl, beat the eggs with a pinch of salt and pepper.
- Heat 1 tablespoon of oil in a large frying pan or wok over medium heat. Pour in the eggs and fry for 1–2 minutes, stirring gently, until you get soft pieces of scrambled egg. When the eggs are set but still moist, transfer them to a plate.
- In the same pan, heat the second tablespoon of oil over medium-high heat. Add the garlic, carrot and mushrooms. Stir-fry for 4–5 minutes, stirring often, until the mushrooms release their liquid and start to brown lightly, and the carrot softens but is still slightly crunchy.
- Add the drained rice noodles to the pan. Pour in the light soy sauce, dark soy sauce and oyster sauce. Stir-fry for 2–3 minutes, tossing gently or mixing with tongs, until the noodles are coated in the sauce and heated through.
- Add the chili flakes, the fried eggs and most of the chopped spring onion. Gently mix so the eggs are evenly distributed throughout the noodles.
- Finally, drizzle the dish with sesame oil, season with pepper and, if needed, a little salt. Serve immediately, sprinkled with the remaining spring onion.
Storage
Makaron przechowuj w lodówce w zamkniętym pojemniku do 2 dni. Podgrzewaj na patelni z 1–2 łyżkami wody, mieszając, aż makaron zmięknie i się rozklei.
