In India Per Amore: EGG RICE NOODLES WITH SOYA SAUCE

If you like noodles, you will definitely love rice noodles!

Rice noodles are manly used in East and South East Asian cuisine and the famous South Indian idiappam is also made out of a type of rice noodles.

There are many varieties and many shapes, from rice flakes noodles (shaped like tortilla chips) to wide rice noodles (shaped like tagliatelle), river rice noodles (flat and wider) and the classic vermicelli rice noodles.

You can have them in soup, stir-fried, deep fried, as a spring roll filling or barbecued prawns wrapping. You can combine them with meat, fish, sea food, eggs and vegetables as well. They are used as a basic ingredients in so many countries that recipes are endless and much creative.

Today, I'm going to propose you the simplest way to cook rice noodles. Frankly, I'm not a fan of all those chinese sauces and I just like to make it easy and plain. I like to taste each every and flavor, including veggies, soya sauce and the consistency of the rice noodle itself. I would suggest you to add whatever crunchy vegetable (cauliflower, broccoli, mushrooms, spinach etc.), seafood or meat, preferably chicken. Eventually, we are talking about chinese food so use any edible scrap you have in the fridge which may go well with this dish (no offense to chinese cuisine...).

I'm very particular about soya sauce and I use Kikkoman only. Since it's not light soya sauce it is better to dilute it with some water otherwise the taste might be too strong.

Time: 30 minutes
Ingredients:

Rice Noodles
Carrots
Cabbage
Spring Onions
Onions
Ginger Garlic Paste or Ginger and Garlic
Eggs
Green Chillies
Soya Sauce
Chilli Vinegar
Olive Oil
Salt and Pepper

Preparation:

Soak the rice noodles in warm water for about 20 minutes.

Cut all the veggies in julienne and in a small pan scramble the eggs. Keep all aside.

Take a large pan and sautée in olive oil garlic, onions, 1tsp of ginger garlic paste. First add carrots and cook them for 5 minute, till softened. Add spring onions, cook them for a while and at last add the cabbage.

Before start seasoning, incorporate the scramble eggs into the veggies, adjust salt and pepper and add 1 tbls of chilly vinegar and 1 tbls of diluted soya sauce. Fry it till evaporate.

Drain the rice noodles and cut them into two with a scissor (or knife). Add them to the veggies and stir well so that they absorbe the sauces and start to change the color.