Stir-Fried Rice Noodles with Eggs and Greens Recipe

By
Chichi Wang
Chichi Wang: Contributing Writer at Serious Eats
Chichi Wang
Chichi Wang wrote the Seriously Asian, Nasty Bits, and The Butcher's Cuts columns for Serious Eats, in addition to other stories. Born in Shanghai and raised in New Mexico, Chichi took her degree in philosophy but decided that writing about food would be more fun than writing about Plato.
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Updated May. 15, 2019
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Chichi Wang

Recipe Facts

5

(1)

Active: 20 mins
Total: 20 mins
Serves: 4 servings

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Ingredients

  • 8 ounces dry rice noodles

  • 4 tablespoons vegetable or canola oil

  • 4 large eggs

  • Kosher salt

  • 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

Directions

  1. Cook noodles according to package instructions. Rinse cooked noodles under cold running water Drain well and set aside.

  2. Beat eggs with 1/2 teaspoon salt. Heat 2 tablespoons of oil in wok over high heat until shimmering. Add the eggs, scrambling and stir-frying with a spatula until they are almost cooked through, about 30 seconds. Transfer to a plate and set aside.

  3. Wipe out wok and add another tablespoon oil. Heat over high heat until smoking. Add the greens and stir-fry until just tender, 1 to 3 minutes. Transfer to a plate and set aside.

  4. Add remaining tablespoon oil to wok and heat over high heat until smoking. Add the scallions and garlic and cook until browned, about 30 seconds. Add the chili pepper flakes or chili sauce to the wok and stir-fry for a few seconds until the oil smells fragrant. Add the noodles to the wok and stir around with a spatula, adding the soy sauce as you mix. Stir-fry until noodles are dry and evenly seasoned, then add the eggs and vegetables and stir around until everything is blended. Serve immediately, with more chili sauce and soy sauce on the side.

Special equipment

wok

This Recipe Appears In

Nutrition Facts (per serving)
413 Calories
19g Fat
48g Carbs
11g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 413
% Daily Value*
Total Fat 19g 24%
Saturated Fat 3g 13%
Cholesterol 186mg 62%
Sodium 529mg 23%
Total Carbohydrate 48g 18%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 11g
Vitamin C 13mg 66%
Calcium 87mg 7%
Iron 2mg 11%
Potassium 291mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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