Name: Stir-Fried Rice Noodles with Cabbage and Egg
Total time: PT1800.0S
Yield: 6
Ingredients: 4 tablespoon Peanut Oil; 6 Egg; to taste Ground Black Pepper; to taste Sriracha; to taste Kosher Salt; 1 White Onion; 1 tablespoon Garlic Paste; 1/2 teaspoon Fresh Ginger; 1 head Green Cabbage; 1 tablespoon Chili Paste; 1 tablespoon Sesame Oil; 1 tablespoon Hoisin Sauce; 1 teaspoon Ground Black Pepper; 12 ounce Rice Noodles; 2 cup Chicken Stock

This dish ticks all the right boxes for a satisfying meal – noodles, cabbage, eggs, chili, hoisin, and garlic.

Low-Fat

Beginner

Quick

Stir-Fried Rice Noodles with Cabbage and Egg

calories

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Peanut Oil

tablespoon

Ground Black Pepper

to taste

Sriracha

Kosher Salt

White Onion

Garlic Paste

Fresh Ginger

teaspoon

Green Cabbage

head

Chili Paste

Sesame Oil

Hoisin Sauce

Rice Noodles

ounce

Chicken Stock

Stove

Heat up {@2:} in a pan, then whisk {@4:} with {@0:}, {@3:} and {@1:}. Scramble until just set, remove and reserve.

Heat up Peanut Oil (2 tablespoon) [divided] in a pan, then whisk Egg (6 N/A) with Ground Black Pepper ( to taste), Sriracha ( to taste) and Kosher Salt ( to taste). Scramble until just set, remove and reserve.

Heat up Peanut Oil (2 Tbsp) in a pan, then whisk Egg (6) with Ground Black Pepper (to taste), Sriracha (to taste) and Kosher Salt (to taste). Scramble until just set, remove and reserve.

Add remaining {@3:} to the hot skillet. Sauté {@2:} with {@1:} and {@0:} until onions are translucent.

Add remaining Peanut Oil (2 tablespoon) [divided] to the hot skillet. Sauté White Onion (1 N/A) [julienned] with Garlic Paste (1 tablespoon) and Fresh Ginger (1/2 teaspoon) [grated] until onions are translucent.

Add remaining Peanut Oil (2 Tbsp) to the hot skillet. Sauté White Onion (1) with Garlic Paste (1 Tbsp) and Fresh Ginger (1/2 tsp) until onions are translucent.

Add {@1:}, then season with {@3:}, {@5:}, {@2:}, {@0:} and {@4:}. Saute until the cabbage starts to soften.

Add Green Cabbage (1 head) [julienned], then season with Chili Paste (1 tablespoon), Sesame Oil (1 tablespoon), Hoisin Sauce (1 tablespoon), Ground Black Pepper (1 teaspoon) and Kosher Salt ( to taste). Saute until the cabbage starts to soften.

Add Green Cabbage (1 head), then season with Chili Paste (1 Tbsp), Sesame Oil (1 Tbsp), Hoisin Sauce (1 Tbsp), Ground Black Pepper (1 tsp) and Kosher Salt (to taste). Saute until the cabbage starts to soften.

Add {@1:} and {@0:}, and mix very well. After a few minutes, remove from heat, then check/adjust seasoning.

Add Rice Noodles (12 ounce) and Chicken Stock (2 cup), and mix very well. After a few minutes, remove from heat, then check/adjust seasoning.

Add Rice Noodles (12 oz) and Chicken Stock (2 cups), and mix very well. After a few minutes, remove from heat, then check/adjust seasoning.

Add the scrambled eggs, mix lightly to combine everything.

Serve warm on plates or in bowls, garnished with additional sriracha if desired.

Stir-Fried Rice Noodles with Cabbage and Egg

4.7

30MINS

$3.87

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions