Stir-Fried Rice Noodles Recipe

Name: Stir-Fried Rice Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons oil; 2 eggs, beaten well; 1 teaspoon minced garlic; 6 scallions, cut into 1 1/2-inch pieces, shredded; 12 Chinese barbecue pork, cut into matchstick pieces; 8 dried Chinese mushrooms, soaked in hot water until spongy. Discard stems, shred caps; 12 lb shrimp, shelled, deveined, rinsed in cold water, pat dry and cut into 4 thin strips; ¼ teaspoon baking soda; 12 egg white; 1 teaspoon sherry wine; ⅓ cup bell pepper, cut in long thin strips; 1 tablespoon curry paste; 1 teaspoon curry powder; ¼ teaspoon cayenne pepper; ½ teaspoon sugar; 1 tablespoon black soy sauce; 1 tablespoon thin soy sauce; 1 tablespoon sherry wine; 12 lb dried rice sticks, . drain in colander and place in plastic bag to keep from drying (soaked in very warm water but not burning hot tap water for 15 min. or until softened but still resi); 2 cups fresh bean sprouts, rinsed and drained; 2 teaspoons sesame oil

Servings: persons

6 tablespoons oil
2 eggs, beaten well
1 teaspoon minced garlic
6 scallions, cut into 1 1/2-inch pieces, shredded
12 Chinese barbecue pork, cut into matchstick pieces
8 dried Chinese mushrooms, soaked in hot water until spongy. Discard stems, shred caps
12 lb shrimp, shelled, deveined, rinsed in cold water, pat dry and cut into 4 thin strips
¼ teaspoon baking soda
12 egg white
1 teaspoon sherry wine
⅓ cup bell pepper, cut in long thin strips
1 tablespoon curry paste
1 teaspoon curry powder
¼ teaspoon cayenne pepper
½ teaspoon sugar
1 tablespoon black soy sauce
1 tablespoon thin soy sauce
1 tablespoon sherry wine
12 lb dried rice sticks, . drain in colander and place in plastic bag to keep from drying (soaked in very warm water but not burning hot tap water for 15 min. or until softened but still resi)
2 cups fresh bean sprouts, rinsed and drained
2 teaspoons sesame oil

1
Heat wok over medium heat.
2
Swirl in 2 Tblsp.
3
oil; swirl in eggs and spread into a large pancake.
4
Turn pancake when set.
5
Remove from wok; cut pancake into thin strips and set aside.
6
Heat 4 Tblsp.
7
oil in wok over high heat.
8
Add garlic and stir until golden brown.
9
Add half the scallions; stir fry for a few seconds.
10
Add BBQ Pork, mushrooms and stir fry for 20 seconds.
11
Add shrimp mixture, stirring until shrimp turn pink.
12
Add bell peppers and sauce mixture, mixing well.
13
Turn heat down to medium.
14
Add rice sticks, toss, mix and cook until evenly coated with sauce.
15
Add bean sprouts.
16
Toss and stir until rice sticks are thoroughly heated.
17
Swirl in sesame oil; add remaining scallions and mix well.
18
Transfer to a large serving platter.
19
Serve hot.
20
Top with egg strips.

7752

kcal

Calories

116

Fat

1087

Carbs

555

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 6 tablespoons oil, 2 eggs, beaten well, 1 teaspoon minced garlic, 6 scallions, cut into 1 1/2-inch pieces, shredded, and more.

Yes, Stir-Fried Rice Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Rice Noodles

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