Chinese Noodle Rice
Chinese Noodle Rice
A stir-fried Chinese-style rice and noodle dish with crisp vegetables, egg, soy sauce, sesame oil, and scallions.
Total time: 35 minutes
Ingredients
- 1 cup long-grain rice, rinsed
- 100 g thin egg noodles or hakka noodles
- 2 tbsp neutral oil, divided
- 2 large eggs, lightly beaten
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 carrot, finely diced
- 1/2 cup finely sliced cabbage
- 1/2 cup bell pepper, thinly sliced
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce, optional for color
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil
- 1/4 tsp white pepper or black pepper
- 2 scallions, sliced
- Salt, to taste
Method
- Cook the rice in salted water until just tender, then drain well and spread it on a tray so the grains dry slightly.
- Boil the noodles until barely tender, rinse under cold water, drain thoroughly, and cut into shorter lengths if needed.
- Heat 1 teaspoon oil in a wok or large skillet. Scramble the beaten eggs until just set, then transfer them to a plate.
- Add the remaining oil to the wok. Stir-fry the onion, garlic, and ginger for 30 seconds, then add the carrot, cabbage, and bell pepper and cook until crisp-tender.
- Add the cooked rice and noodles. Toss over high heat so everything heats through and the rice stays separate.
- Stir in the soy sauces, rice vinegar, sesame oil, pepper, and scrambled egg. Taste for salt, fold in the scallions, and serve hot.