Stir Fried Rice Noodles with Eggs |鸡蛋炒米粉

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar flavor.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor, while canola is cost-effective.

eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides protein without cholesterol, while substitutes can be more economical.

Boil 5 ounces of rice noodles for about 2 minutes.

Drain the noodles and run them under cold water.

Heat a wok over high heat and add avocado oil.

Crack in 2 eggs and scramble them.

Add sliced carrot, bean sprouts, and roughly chopped garlic to the wok.

Season with a little bit of salt.

Add the drained noodles to the wok, ensuring they are not wet.

Pour in Lee Kum Kee soy sauce and stir-fry until all ingredients are incorporated.

Add chopped green onion and taste the mixture, adjusting with a little more oil and salt if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens