This has a super-small list of ingredients and took about 10 minutes to make. It was very yummy, especially with some sriracha squirted on it. We would definitely make this again because it's so easy!
Stir-Fried Noodles with Green Onions and Eggs (Char Kway Teow)
CL, March 2008
Often served with chili garlic sauce on the side, this traditional lunchtime dish is a hearty and quick option for dinner, too. Sometimes fresh broad rice noodles are sold in sheets in Asian supermarkets; just cut the dough to about 1/2-inch-wide strips (or use flat rice stick noodles and prepare them following package directions).
1 pound fresh broad rice noodles (shah fen or banh canh)
4 large eggs, lightly beaten
2 teaspoons peanut oil
2 cups fresh bean sprouts
1/2 cup (1-inch) pieces green onions
1/4 cup low-sodium soy sauce
2 teaspoons dark (or black or thick) soy sauce
1. Place noodles in boiling water for 2 seconds; drain.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggs to pan; cook for 3 minutes or until done. Remove eggs from pan; cut into 1-inch pieces. Wipe pan clean with paper towels.
3. Heat peanut oil in pan over medium-high heat. Add noodles to pan; sauté for 5 minutes or until thoroughly heated. Add bean sprouts and remaining ingredients to pan; sauté for 1 minute. Return eggs to pan; cook for 30 seconds or until thoroughly heated.
Yield: 4 servings