You may also like
Categories:Viewed: 19 - Published at: 8 years ago
Ingredients
- 1 pound fresh broad rice noodles (shah fen or banh canh)
- Cooking spray
- 4 large eggs, lightly beaten
- 2 teaspoons peanut oil
- 2 cups fresh bean sprouts
- 1/2 cup (1-inch) pieces green onions
- 1/4 cup low-sodium soy sauce
- 2 teaspoons dark (or black or thick) soy sauce
Method
- Place noodles in boiling water for 2 seconds; drain.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggs to pan; cook for 3 minutes or until done. Remove eggs from pan; cut into 1-inch pieces. Wipe pan clean with paper towels.
- Heat peanut oil in pan over medium-high heat. Add noodles to pan; saute for 5 minutes or until thoroughly heated. Add bean sprouts and remaining ingredients to pan; saute for 1 minute. Return eggs to pan; cook for 30 seconds or until thoroughly heated.
- Wine note: Pairing this dish with a dry California sparkler, like Mumm Napa Brut Prestige ($19) will convince any skeptic that eggs and bubbly are for more than just brunch. This wine's fresh peach and apple flavors boast hints of toasted bread, making it a perfect foil for the delicate flavors of eggs, while the lively bubbles act as a palate cleanser after a bite of savory chili soy sauce. -Jeffery Lindenmuth
