Stir-Fried Rice Noodle Rolls with Soy Sauce (Pad See Ew Sen Kway Teow Lod)

Name: Stir-Fried Rice Noodle Rolls with Soy Sauce (Pad See Ew Sen Kway Teow Lod)
Total time: 1800 s
Yield: Serves 1-2 servings
Ingredients: 1 plate leftover rice noodle rolls (about 7 oz or 200 grams); 2 eggs; 1 oz pork (about 30 grams), sliced; 2-3 stalks Chinese broccoli (gai lan), chopped; 2 cloves garlic, minced; 2 teaspoons oyster sauce (10 ml); 1/2 teaspoon light soy sauce (2.5 ml); 2-3 tablespoons vegetable oil (30-45 ml)

รัตน์ (Rat Sri) @ratsri555

We made rice noodle rolls, but had some leftover noodles. Instead of throwing them away, I used them to make this stir-fried soy sauce noodle dish.

รัตน์ (Rat Sri) @ratsri555

We made rice noodle rolls, but had some leftover noodles. Instead of throwing them away, I used them to make this stir-fried soy sauce noodle dish.

Saved

Ingredients

30 minutes

Serves 1-2 servings

1plate leftover rice noodle rolls (about 7 oz or 200 grams)
2eggs
1 ozpork (about 30 grams), sliced
2-3 stalksChinese broccoli (gai lan), chopped
2 clovesgarlic, minced
2 teaspoonsoyster sauce (10 ml)
1/2 teaspoonlight soy sauce (2.5 ml)
2-3 tablespoonsvegetable oil (30-45 ml)

Saved

Steps

30 minutes

1

Stir-fry the rice noodle rolls in a little oil with a splash of sweet soy sauce. Remove from the pan and set aside.
2

Add oil to the pan, then add garlic, pork, and Chinese broccoli. Stir-fry until cooked, then add the rice noodle rolls back to the pan.
3

Season with oyster sauce and light soy sauce. Add the eggs and stir-fry everything together until well combined.