Fried Flat Noodles with Egg and Vegetables
A quick and satisfying stir-fry of flat rice noodles with egg, bean sprouts, and greens, all coated in a savory soy glaze. Perfect for a weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 480
- Protein
- 14g
Ingredients
- 8 oz flat rice noodles
- 2 large eggs
- 1 cup bean sprouts
- 4 stalks green onions
- 2 cups bok choy or other leafy greens
- 3 tbsp soy sauce
- 3 tbsp vegetable oil
Instructions
- 1
Soak the 8 oz flat rice noodles in hot water until pliable, about 10 minutes, then drain well.
- 2
Whisk the 2 eggs in a small bowl. Slice the 4 green onions into 1-inch pieces, separating white and green parts.
- 3
Heat 2 tbsp vegetable oil in a large wok or skillet over high heat. Add the eggs and scramble until just set, about 1 minute, then remove to a plate.
- 4
Add the remaining 1 tbsp oil, the white parts of the green onions, and the 2 cups greens. Stir-fry until greens wilt, about 2 minutes.
- 5
Add the drained noodles, 3 tbsp soy sauce, and the bean sprouts. Toss everything together over high heat until noodles are well coated and heated through, about 2 minutes.
- 6
Return the eggs to the pan, add the green parts of the onions, and toss once more. Serve hot.
- 7
Optional: add a pinch of sugar or chili flakes with the soy sauce for extra flavor.
Tools you’ll need
- Large wok or skillet
- Large pot for soaking noodles
- Small bowl
- Whisk or fork
- Spatula
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