Stir-Fried Rice Noodles With Eggs and Greens

This flavorful stir-fry relies on pantry ingredients for a quick and easy dinner, perfect for any night of the week.

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Chichi Wang

August 2012

This recipe was cross-tested in 2022 and lightly edited for improved results.

Recipe Facts

Prep: 10 mins
Cook: 15 mins
Active: 20 mins
Total: 25 mins
Serves: 4 servings

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Ingredients

  • 8 ounces (227g) dry rice noodles

  • 4 large eggs

  • 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume

  • 4 tablespoons (60ml) vegetable or canola oil, divided

  • 2 small heads bok choy (about 4 1/2 ounces; 154g) or other hearty greens, cut into 1/2-inch slices (about 2 cups loosely packed greens)

  • 2 medium cloves garlic, minced

  • 2 scallions(1 ounce; 30g), trimmed and thinly sliced crosswise (about 1/3 cup)

  • 1 teaspoon chile flakes or chili sauce, plus more for serving

  • 2 to 3 teaspoons light soy sauce (5 to 15ml)

Directions

  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 chili 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 chili sauce and soy sauce on the side.

Special Equipment

Wok

Nutrition Facts (per serving)
411 Calories
19g Fat
48g Carbs
11g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 411
% Daily Value*
Total Fat 19g 24%
Saturated Fat 3g 13%
Cholesterol 186mg 62%
Sodium 526mg 23%
Total Carbohydrate 48g 17%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 11g
Vitamin C 10mg 52%
Calcium 78mg 6%
Iron 2mg 10%
Potassium 251mg 5%
*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.)