You may also like
Categories:
water rice noodles soy sauce white wine sugar chinese chili oil peanut oil red bell pepper garlic eggs bean sprouts scallions basil
Viewed: 46 - Published at: 4 years agoIngredients
- 8 cups water
- 10 ounces dried rice noodles (about 1/3 inch wide)
- 5 tablespoons soy sauce
- 1 tablespoon dry white wine
- 1 tablespoon sugar
- 1/2 teaspoon Chinese chili oil
- 3 tablespoons peanut oil
- 1 pound kohlrabipeeled, halved and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 1/2 tablespoons minced garlic
- 2 large eggs, lightly beaten
- 1 cup mung bean sprouts
- 2 scallions, sliced on the diagonal
- 1 cup chopped basil
Method
- Bring the water to a boil.
- Remove from the heat, add the rice noodles and let soak until the noodles are tender, about 7 minutes.
- Drain well.
- In a small bowl, stir together the soy sauce, white wine, sugar and chili oil.
- In a large skillet or a wok with a handle, heat the oil.
- Add the kohlrabi and cook over moderately high heat until browned, about 3 minutes.
- Stir and cook for 1 minute.
- Add the red pepper and garlic and stir-fry until the garlic is fragrant, about 2 minutes.
- Add the eggs; stir-fry until just set, about 30 seconds.
- Add the rice noodles, bean sprouts, scallions, basil and the soy sauce mixture.
- Cook over moderately low heat, tossing gently, until the noodles are heated through and coated with sauce, about 1 minute.
- Transfer the noodles to plates or bowls and serve at once.
