Rice noodle stir fry
Brian Lagerstrom · ♥ 22.9K likes · 629.2K views · 15 min video
Read about rice noodles in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 box rice noodles
Put the rice noodles in a bowl, cover with hot tap water and soak 15 minutes; do not boil them.
Stir the water, soy sauce, fish sauce, brown sugar and oyster sauce together for the stir fry sauce.
- 150 g water
- 50 g soy sauce
- 25 g fish sauce
- 40 g brown sugar
- 125 g oyster sauce
- 150 g white onion
- 225 g snow peas
- 225 g red bell pepper
- 20 g garlic
Slice the onion thinly pole to pole, slice the snow peas thin, cut the peppers into thin strips and press the garlic.
Snip the soaked noodles in half at the loop with scissors and drain.
- neutral oil
- 4 whole eggs
- salt
Heat the nonstick pan over medium high with oil, crack in the eggs, salt them, break the yolks and scramble until cooked through, then move to a bowl.
Cooking the eggs
- 20 g garlic
Stir fry the snow peas, peppers and onions in two batches over medium high with salt until coloured and softened, adding the minced garlic to the second batch and frying 90 seconds.
Wipe the pan out, add all the stir fry sauce and bring to a ripping boil.
Noodles in the sauce and tossing together
Return the eggs and vegetables and toss to combine, finishing by tossing rather than with tongs so the noodles do not shred.
- hot sauce
Serve three to four tonguefuls in a low bowl with hot sauce, sriracha or a squeeze of lime.