Fried Rice Noodles
4 servings
30 minutes
Fried rice noodles are a vibrant dish of Chinese cuisine that combines delicate textures and rich aromas. The origins of this recipe trace back to ancient China, where noodles symbolized longevity and prosperity. Here, rice noodles form the basis of a harmonious balance of flavors – the sweet-umami soy sauce, the spiciness of sriracha sauce, and the freshness of seasonal vegetables. A light omelet adds airiness to the dish, while garlic, asparagus, and green peas contribute a crunchy texture. It's important to cook the noodles properly – not overcook them so they retain their firmness. This dish is perfect for both a light dinner and a festive table where it delights guests with its sophistication and rich flavor.
1
Soak the rice noodles in hot water for 8 minutes. Drain the water.
- Rice noodles: 170 g
2
Meanwhile, heat 1 tsp of oil in a non-stick skillet over medium heat.
- Sesame oil: 2 tablespoons
3
In a small bowl, beat the eggs with 2 tsp of water and white pepper.
- Chicken egg (large): 2 pieces
- Ground white pepper: 0.3 teaspoon
4
Pour the eggs into the pan, swirl the pan to coat the bottom with eggs.
5
Cook for 1-2 minutes, then carefully flip the omelet and cook for another 1-2 minutes.
6
Place the omelet on the cutting board and cut it into strips.
7
Heat the remaining oil in the pan, add the asparagus and peas.
- Sesame oil: 2 tablespoons
- Asparagus: 230 g
- Snap peas: 200 g
8
Fry for 3-4 minutes, stirring constantly, add garlic and cook for another minute.
- Finely chopped garlic: 3 cloves
9
Mix the broth, soy sauce, and sriracha sauce. Pour the mixture into the pan and bring to a boil.
- Vegetable broth: 0.8 glass
- Soy sauce: 2 tablespoons
- Sriracha: 2 teaspoons
10
Add the noodles and boil for 3-5 minutes until the liquid is gone. Mix with strips of omelet and onion.
- Leek: 3 stems
