Stir-fried Thin Rice Noodles with Eggs and Spinach

Global EAT - Stir-fried Thin Rice Noodles with Eggs and Spinach
This easy-to-digest noodles make quick and tasty meals. (Nikao Media)

For an easy, healthy and delicious meal, try the stir-fried thin rice noodles with eggs and spinach.

Rice vermicelli is great gluten-free product. The Thais call this Asian thin rice noodles, sen-mee. In Chinese, it’s known as may-fun or mee hoon in Malaysian. This easy-to-digest noodles make quick and tasty meals. The noodles can be served hot or cold. Commonly used in Vietnamese spring rolls, it’s also an ideal camping ingredient.

Serves: 3

Ingredients

250 g dry rice vermicelli
5 large eggs
1 med. size shredded carrot*
1 small sliced cooking onion
1 clove sliced garlic
1 cup frozen spinach or (cut-up ½ in)fresh chives
1/3 cup oil
Salt to taste
2 tbsp brown sugar (optional)

*Shred with vegetable peeler

Directions

  • Soak rice vermicelli in boiling water for 5 to 10 minutes until soft.
  • Rinse in cold water and drain well.
  • Cut vermicelli to quarter length, and set aside.
  • In a large bowl, beat eggs and stir in the vegetables.
  • Add the drained rice vermicelli to ingredients in the bowl.
  • Mix well with a fork and put aside.
  • Heat up oil in frying pan, add sliced onion. Cook onion until slightly brown.
  • Put in sliced garlic and shredded carrot. Cook until carrot is soft then, pour all ingredients from the bowl into the pan.
  • Stir-fry the vermicelli until the eggs are thoroughly cooked. Add salt to taste.

 

Optional

  • Sprinkle the vermicelli with sugar, mix well until sugar melts, and serve with a dash of paparika.
  • To give the recipe extra flavours, garnished the meal with thinly sliced dried seaweed, sesame seeds, and/or meat jerky.