Stir-fried rice noodles with egg and pak choi Recipe
This simple one-pan dish is a bit like an Asian version of scrambled eggs with noodles. Thin strands of rice noodles are combined with egg, pak choi and soy sauce. In China, quick noodle dishes like this are often made for dinner from whatever leftovers are in the fridge – here they’re perfect when you’re short on time but want something warm and filling.
This kind of fried noodle dish is a classic of Chinese home-style stir-fry, often made from leftover rice or noodles and whatever vegetables are in the fridge. In many households it’s a quick weeknight dinner ready in just a few minutes.
A fast, comforting stir-fry that turns simple pantry staples and a few vegetables into a satisfying, Asian-inspired one-pan dinner.
Why this version works
- Briefly frying the egg separately creates soft pieces instead of dry shreds.
- Separating the pak choi stalks from the leaves lets you cook them perfectly: stalks tender, leaves still firm.
- Soaking the noodles instead of boiling them reduces the risk of them falling apart during stir-frying.
Chef's tips
Don’t over-soak the rice noodles – they should be soft but still slightly springy, otherwise they will break and turn mushy in the pan. Keep the vegetables a bit crunchy for better texture, and add the soy sauce gradually, tasting as you go, because different brands vary in saltiness.
How to serve
Serve straight from the pan in warm bowls, topped with extra chives or spring onion. You can also add a wedge of lime on the side for squeezing over and a small dish of chili sauce for those who like more heat.
Watch out for
- Don’t overcrowd the pan – too many ingredients at once will steam instead of fry.
- Don’t soak the noodles longer than the package says; if they’re too soft, they’ll turn into a sticky mass when fried.
Substitutions
- You can replace pak choi with a mix of napa cabbage and spinach; add the firmer parts earlier and the tender leaves at the end.
- Instead of rice noodles, use thin wheat noodles such as chow mein, or spaghetti cooked al dente and well drained.
- No sesame oil? Sprinkle the finished dish with toasted sesame seeds – they’ll add a similar nutty note.
Ingredients
- rice noodles - 150 g
- eggs - 2 pieces
- pak choi - 150 g
- carrot small - 1 piece
- garlic - 2 cloves
- soy sauce - 2.5 tablespoons
- oil e.g. rapeseed oil - 2 tablespoons
- sesame oil - 0.5 teaspoons
- white or black ground pepper (to taste)
- chives or spring onion (optional), finely chopped, for serving - 1 tablespoon
Preparation
- Place the rice noodles in a large bowl and cover them completely with boiling water. Leave for the time indicated on the packet (usually 5–7 minutes), until the strands soften and become flexible but are still slightly springy to the touch.
- Drain the noodles, rinse with cold water and let them drain well. If they start to stick, gently loosen them with fingers moistened with water – the strands should be loose, not clumped into a ball.
- Wash and dry the pak choi. Slice the thick white parts into thin strips and cut the green leaves into larger pieces. Peel the carrot and cut it into thin matchsticks or half-slices so that after frying it’s lightly crisp rather than hard and raw.
- Peel the garlic and finely chop it. Crack the eggs into a small bowl, season with a pinch of salt and pepper, and beat with a fork until the mixture is uniform, with no visible streaks of egg white.
- Heat 1 tablespoon of oil in a large frying pan or wok over medium-high heat until it just begins to shimmer. Pour in the eggs and fry, gently drawing the mixture from the edges toward the centre with a spatula, until you get soft, moist curds of scrambled egg with no liquid parts.
- Transfer the egg to a plate. In the same pan, heat the second tablespoon of oil, add the garlic and fry for about 30 seconds, until very fragrant and the edges just start to turn golden – if it begins to darken, immediately lower the heat.
- Add the carrot and the white parts of the pak choi. Stir-fry for 2–3 minutes over fairly high heat, stirring often, until they soften but still offer a slight bite when you chew; the edges may brown lightly but should not burn.
- Add the green pak choi leaves and stir-fry for about 1 minute, until they visibly wilt and turn a vivid green. The vegetables should be tender but still springy and slightly crunchy.
- Add the drained noodles and the cooked eggs. Pour in the soy sauce and the sesame oil, if using. Stir-fry for 2–3 minutes over medium-high heat, gently lifting the noodles with tongs or two forks until all the strands are heated through and evenly coated with the sauce.
- Season with pepper and, if needed, a little extra soy sauce, tasting before you add more so you don’t oversalt. Serve immediately, sprinkled with chopped chives or spring onion – the noodles should be loose and the vegetables still lightly crunchy.
Storage
No storage information available for this dish.
This is one of those dishes I make when the fridge looks almost empty – a pack of rice noodles, a couple of eggs and any leafy greens are enough to put together a comforting, filling meal in under 20 minutes.
