Pan-Fried Rice Noodle Rolls with Eggs (酱油王炒腸粉)
This is a Chinese comfort food dish. It's extremely quick and easy to make with common ingredients.
Equipment
- a large pan
Inspired by - whattocooktoday.com/pan-fried-cheung-fun.html
Pan-Fried Rice Noodle Rolls with Eggs (酱油王炒腸粉)
This is a Chinese comfort food dish. It's extremely quick and easy to make with common ingredients.
Equipment
- a large pan
Inspired by - whattocooktoday.com/pan-fried-cheung-fun.html
Cooking Instructions
- 1
Cut the rice noodle rolls into 1-2 inch pieces.
- 2
Put the oil in the pan and turn it on to high heat - make sure the oil is hot.
- 3
Put the rice noodle rolls into the pan (oil may splatter) a bit. Lower the heat. Leave the rolls undisturbed for about 2-3 mins to pan fry the bottoms until golden and crispy.
- 4
Remove the rolls into a separate plate.
- 5
Put some oil in the pan with the green onions to stir fry them a bit. Break the eggs into the pan and scramble them with the green onions for a couple of seconds (leave the eggs as a wet scramble).
- 6
Put the rich noodle rolls back into the pan. Stir fry them together with the rest of the ingredients.
- 7
Put the oyster sauce and continue to stir fry.
- 8
Lower the heat and put the soy sauce in. You need to reduce the heat because soy sauce burns quite easily. Stir fry a couple of min.
- 9
Serve hot and immediately.
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