Created By Chef Ilona Daniel
Serves 4-6
1 small package Jiangxi Rice Noodles, prepared according to package directions, set aside
3 eggs, scrambled, set aside
3 fresh red chillies, thinly sliced
1 bunch green onions, thinly sliced
1 lb (one bag from the grocery store) bean sprouts, mung beans are better if you can find them
About a cup of oyster sauce (you may need a bit more or less depending on your taste)
½ cup soy sauce
½ cup canola oil
In a wok, or your biggest frying pan, add the oil. Heat over max heat until almost smoking. Add in the noodles, and one half of the bean sprouts. Stir for about 30 seconds. Add in the oyster sauce, soy sauce, remaining bean sprouts, green onions, and chillies. Stir fry until it’s all hot. Garnish with a bit of the chopped green onion and serve immediately
You can add cooked chicken or beef to this dish as well.
- SPRING FESTIVAL Q & A with Chef Ilona Daniel - February 1, 2018
- NANCHANG NOODLE DISH - February 1, 2018