Name: Cantonese rice noodles with egg and vegetables
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 portions
Ingredients: 400 g rice noodles; 3 pcs eggs; 150 g mung bean sprouts; 200 g pak choi; 100 g carrot; 1 pc onion; 3 pcs spring onion; 2 cloves garlic; 10 g ginger; vegetable oil; 3 tablespoons soy sauce; 1 tablespoon soy sauce; 2 tablespoons oyster sauce; 1 teaspoon sesame oil; 1 teaspoon sugar; white pepper

Step by step process

Prep the ingredients

1
For the Cantonese rice noodles, first soak the flat strands in hot water. Let them soften for 8 minutes, then drain and rinse lightly with cold water so they do not stick together.
TIP:
Soak rice noodles in lukewarm, not boiling water, boiling water cooks them too quickly and makes them sticky. A properly soaked noodle is translucent and pliable, but still offers slight resistance when pressed.
2
Meanwhile, cut the carrot into thin matchsticks, the onion into half-moons and the pak choi into wider strips. Separate the spring onion into white and green parts. Finely chop the garlic and ginger.
3
In a bowl, mix the light and dark soy sauce with the oyster sauce, sesame oil and sugar. Crack the eggs into a second bowl and beat them with a pinch of white pepper.

Stir-fry in the wok

4
Heat the wok to the highest setting. Add a little oil and pour in the beaten eggs. Let them set for a few seconds, break them into large pieces and lift them out to the side.
5
Add oil to the wok along with the white part of the spring onion, the garlic and the ginger. Stir-fry for 30 seconds until fragrant. Then tip in the onion and carrot and toss for another minute.
TIP:
Heat the oil to medium-high temperature, add the onion, garlic, and ginger. Sauté them until the onion becomes translucent and golden and they release an intense aroma. Proper sautéing creates a rich flavor without burning.
6
Add the pak choi and bean sprouts. Stir-fry over high heat so the vegetables stay crisp. Toss in the drained noodles and fold them through gently so they do not break.
7
Pour in the prepared sauce. Stir-fry until they color evenly and take on a lovely sheen. Return the eggs, fold in the green part of the spring onion and serve right away.

More tips:

The wok has to be truly hot before you add the noodles. Only then do you get real wok hei, and they will not start steaming in their own moisture. When you cook for a larger group, stir-fry in two batches.

Do not leave dried noodles in the water for too long. They should stay slightly al dente, since they finish cooking in the wok.

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