Homemade Rice Noodle Stir Fry
Rice Noodle Stir Fry is a classic traditional snack. The main ingredient is rice noodles, stir-fried with vegetables such as cabbage. There are many variations of Rice Noodle Stir Fry, but the classic version includes eggs and seasonal vegetables. This dish is not only delicious but also has a rich cultural background.

INGREDIENTS
- 150g rice noodles
DIRECTIONS
Prepare the ingredients: wash 150g rice noodles, 50g carrots, 100g celery, and 100g bean sprouts. Chop the celery and carrots and set aside.
Heat water in a pot until it just begins to boil. Add the rice noodles and simmer for about ten minutes.
Tip:
When soaking rice noodles in warm water, keep it around 10 minutes to prevent them from becoming too soft.
Heat 10g of oil in another pan. Once the oil is hot, add the egg and scramble it. Remove the scrambled egg from the pan and set aside for later use.
Add another 10g of oil to the pan, then stir-fry the bean sprouts in it.
Directly add soaked rice noodles, celery, and carrots together, then add the scrambled eggs that have been cooked beforehand and stir-fry over high heat.
Tip:
Maintain high heat throughout and stir-fry quickly to ensure the rice noodles and vegetables blend fully, ensuring a dry and fragrant texture.
Add 20g of fresh chili sauce, 10g of chili powder, 10g of oyster sauce, and 10g of soy sauce for seasoning.
Stir-fry evenly and then it's ready to serve.