Stir-fried Rice Noodles with Eggs and Bean Sprouts - Exclusive
Broad, silky ho fun rice noodles wok-tossed with fluffy scrambled eggs, blanched bean sprouts, crisp cabbage, and scallions, finished with chili oil for a savory, gently spicy bite.
Instructions
- 1
Wash the bean sprouts and put them into the soup pot to cook.
- 2
Add salt and cook, then remove.
- 3
Rinse the rice noodles.
- 4
After the pan is hot, add olive oil and crack in two eggs.
- 5
Sprinkle in salt and stir-fry until fragrant.
- 6
Add the shredded cabbage leaves and stir-fry until fragrant.
- 7
Add the washed rice noodles and stir-fry together.
- 8
Add the cooked bean sprouts and stir-fry together.
- 9
Add the chopped green onions and stir-fry evenly.
- 10
Add chili oil and salt, stir-fry evenly, and then it can be served.
- 11
Delicious fresh from the pot.
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Ingredients
Main Ingredients
- rice noodles300g
- Egg2 piece
- bean sprouts100g
- Cabbage leaf100g
Seasonings
- Saltto taste
- Olive oil2 spoon
- Chili oil1 spoon
Auxiliary Ingredients
- chopped green onions1 spoon