Stir-Fried Noodles with Green Onions and Eggs (Char Kway Teow)

Often served with chili garlic sauce on the side, this traditional lunchtime dish is a hearty and quick option for dinner, too. Sometimes fresh broad rice noodles are sold in sheets in Asian supermarkets; just cut the dough to about 1/2-inch-wide strips (or use flat rice stick noodles and prepare them following package directions).

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 1  pound  fresh broad rice noodles (shah fen or banh canh)
• Cooking spray
• 4  large eggs, lightly beaten
• 2  teaspoons  peanut oil
• 2  cups  fresh bean sprouts
• 1/2  cup  (1-inch) pieces green onions
• 1/4  cup  low-sodium soy sauce
• 2  teaspoons  dark (or black or thick) soy sauce

Preparation

1. Place noodles in boiling water for 2 seconds; drain.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggs to pan; cook for 3 minutes or until done. Remove eggs from pan; cut into 1-inch pieces. Wipe pan clean with paper towels.

3. Heat peanut oil in pan over medium-high heat. Add noodles to pan; sauté for 5 minutes or until thoroughly heated. Add bean sprouts and remaining ingredients to pan; sauté for 1 minute. Return eggs to pan; cook for 30 seconds or until thoroughly heated.

Wine note: Pairing this dish with a dry California sparkler, like Mumm Napa Brut Prestige ($19) will convince any skeptic that eggs and bubbly are for more than just brunch. This wine's fresh peach and apple flavors boast hints of toasted bread, making it a perfect foil for the delicate flavors of eggs, while the lively bubbles act as a palate cleanser after a bite of savory chili soy sauce. —Jeffery Lindenmuth

Nutritional Information

Calories:

352 (19% from fat)

Fat:

7.6g (sat 2g,mono 3g,poly 1.5g)

Protein:

12.1g

Carbohydrate:

57.7g

Fiber:

1.9g

Cholesterol:

212mg

Iron:

4.5mg

Sodium:

634mg

Calcium:

58mg