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.
A fast, comforting stir-fry that turns simple pantry staples and a few vegetables into a satisfying, Asian-inspired one-pan dinner.
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.
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
- Pour boiling water over the rice noodles in a large bowl and leave for the time indicated on the package (usually 5–7 minutes), until they soften. Then drain and rinse with cold water to keep them from sticking together.
- Wash the pak choi. Slice the 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.
- Peel the garlic and finely chop it. Crack the eggs into a small bowl, add a pinch of salt and pepper, and beat with a fork.
- Heat 1 tablespoon of oil in a large frying pan or wok over medium heat. Pour in the beaten eggs and fry, stirring gently, until just set and soft curds of scrambled egg form. Transfer the eggs to a plate.
- In the same pan, heat the second tablespoon of oil. Add the garlic and fry for about 30 seconds, until fragrant but not browned.
- Add the carrot and the white parts of the pak choi. Stir-fry for 2–3 minutes over medium-high heat, until the vegetables soften slightly but remain crisp.
- Add the green pak choi leaves and stir-fry for another minute, until wilted.
- Add the drained rice noodles and the cooked eggs. Pour in the soy sauce and, if using, the sesame oil. Stir-fry everything together for 2–3 minutes, gently tossing with tongs or two forks so the noodles are evenly coated in the sauce.
- Season with pepper and, if needed, a little extra soy sauce. Serve immediately, sprinkled with chopped chives or spring onion.
Storage
Przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj na patelni z odrobiną wody lub oleju, delikatnie mieszając, aby makaron się nie rozpadł. Najlepszy jest jednak świeżo po przygotowaniu.
