Stir-Fried Rice Noodles (炒米粉)
The craving for 炒米粉, or Stir-Fried Rice Noodles, is one that hits often and hits hard. Luckily, this dish is quick to make and can be customized endlessly. It’s a satisfying meal that’s often found in street stalls, restaurants, and family kitchens across China and other parts of Asia. Let's whip up a plate!
Ingredients
- 200 g flat rice noodles
- 200 g protein of choice chicken, pork, shrimp, or tofu, thinly sliced
- 1 medium carrot julienned
- 1 bell pepper thinly sliced
- 2 eggs beaten
- 2 cloves garlic minced
- 2 green onions chopped
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- Salt and pepper to taste
Instructions
Prepare the Rice Noodles:
- Soak the rice noodles in warm water for 30-40 minutes until they soften. Drain and set aside.
Prep the Ingredients:
- Slice the protein, chop the vegetables, and beat the eggs.
Cook the Protein:
- Heat a large wok or non-stick pan over medium-high heat.
- Add 1 tablespoon of vegetable oil and stir-fry the protein until cooked through. Remove from the wok and set aside.
Cook the Vegetables:
- In the same wok, add the remaining 1 tablespoon of vegetable oil.
- Sauté the garlic until fragrant, then add the julienned carrot and sliced bell pepper.
- Stir-fry for 2-3 minutes until the vegetables soften.
Scramble the Eggs:
- Push the vegetables to one side of the wok and pour the beaten eggs into the other side.
- Scramble the eggs, breaking them into small pieces as they cook.
Combine and Stir-fry:
- Add the cooked protein back into the wok.
- Add the drained rice noodles to the wok.
- Pour in the soy sauce and oyster sauce.
- Stir everything together, making sure all the ingredients are well combined and the noodles soak up the sauces.
Season and Garnish:
- Season with salt and pepper to taste.
- Stir in the chopped green onions for garnish.
Serve:
- Dish out the stir-fried rice noodles onto a serving platter or into individual bowls.
