Name: Stir-Fried Rice Noodles With Eggs and Greens
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Chinese
Ingredients: 8 ounces dry rice noodles; 4 eggs; Kosher salt; 4 tablespoons vegetable or canola oil; 2 small heads bok choy or other hearty greens cut into 1/2-inch slices (about 2 cups loosely packed greens); 2 medium cloves garlic, minced (about 2 teaspoons); 2 scallions, thinly sliced; 1 teaspoon chili flakes or chili sauce; 2 to 3 teaspoons light soy sauce

Ingredients

4 serv.

8 ounces dry rice noodles
4 eggs
Kosher salt
4 tablespoons vegetable or canola oil
2 small heads bok choy or other hearty greens cut into 1/2-inch slices (about 2 cups loosely packed greens)
2 medium cloves garlic, minced (about 2 teaspoons)
2 scallions, thinly sliced
1 teaspoon chili flakes or chili sauce
2 to 3 teaspoons light soy sauce

Instructions

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1 Cook noodles according to package instructions. Rinse cooked noodles under cold running water. Drain well and set aside.
2 In a small bowl, beat eggs with salt until homogenous. In a wok, heat 2 tablespoons (30ml) oil over high heat until shimmering. Add eggs and cook, scrambling and stir-frying with a spatula, until almost cooked through, about 30 seconds. Transfer to a plate and set aside.
3 Wipe out wok and add 1 tablespoon (15ml) oil. Heat over high heat until smoking. Add greens and stir-fry until just tender, 1 to 3 minutes. Transfer to a plate and set aside.
4 Add remaining 1 tablespoon (15ml) oil to wok and heat over high heat until smoking. Add garlic and scallions and cook, stirring constantly, until lightly browned, about 30 seconds. Add chile flakes or chile sauce to wok and stir-fry until fragrant, a few seconds. Add noodles to wok and stir around with a spatula, adding soy sauce as you mix. Stir-fry until noodles are dry and evenly seasoned, 2 to 3 minutes, then add eggs and vegetables and stir around until everything is blended. Serve immediately, with more chile sauce and soy sauce on the side.