Applied Behavior Science for Health and Happiness
Recipe: Stir-Fried Rice Noodles with Eggs and Greens
Recipe: Stir-Fried Rice Noodles with Eggs and Greens

Recipe: Stir-Fried Rice Noodles with Eggs and Greens

Stir-Fried Rice Noodles with Eggs andThis is another recipe I use a lot when I want a relatively healthy dinner without a lot of cooking and prep time.  These stir-fried rice noodles with eggs and greens are delicious and filling, vegetarian, and ready in about 20 minutes

I initially found the recipe on Serious Eats, courtesy of cookbook author Chichi Wang, also known as The Offal Cook. Despite Wang’s love of the lesser eaten parts of the animal, this particular recipe contains only familiar ingredients and should be palatable for picky eaters as well as more adventurous ones. Recipe after the jump, along with my tips and additions (because of course I can never leave well enough alone).

Stir-Fried Noodles with Eggs and Greens, adapted from Serious Eats (recipe below is as it appears at Serious Eats)


  • 8 ounces dry rice noodles
  • 4 tablespoons vegetable or canola oil
  • 4 eggs
  • Kosher salt
  • 2 small heads bok choy or other hearty greens cut into 1/2-inch slices (about 2 cups loosely packed greens)
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 2 scallions, thinly sliced
  • 1 teaspoon chili flakes or chili sauce
  • 2 to 3 teaspoons light soy sauce


1. Cook noodles according to package instructions. Rinse cooked noodles under cold running water Drain well and set aside.

2. Beat eggs with 1/2 teaspoon salt. Heat 2 tablespoons of oil in wok over high heat until shimmering. Add the eggs, scrambling and stir-frying with a spatula until they are almost cooked through, about 30 seconds. Transfer to a plate and set aside.

3. Wipe out wok and add another tablespoon oil. Heat over high heat until smoking. Add the greens and stir-fry until just tender, 1 to 3 minutes. Transfer to a plate and set aside.

4. Add remaining tablespoon oil to wok and heat over high heat until smoking. Add the scallions and garlic and cook until browned, about 30 seconds. Add the chili pepper flakes or chili sauce to the wok and stir-fry for a few seconds until the oil smells fragrant. 

5. Add the noodles to the wok and stir around with a spatula, adding the soy sauce as you mix. Stir-fry until noodles are dry and evenly seasoned, then add the eggs and vegetables and stir around until everything is blended. Serve immediately, with more chili sauce and soy sauce on the side.

1. Cook eggsAmy’s Additions and Tips

1. I find that dried rice noodles tend to get clumpy and cook unevenly. This is probably somehow my fault. Nonetheless, I prefer to buy pre-cooked egg noodles. I like Ka-Me brand, in the red package. I empty the whole packet into a colander when I start cooking, rinse the noodles in cool water and break them up with my hands, then let them drain until I am ready to use them. This eliminates one pot from the recipe and some cooking time, too.

When I was making this dish specifically to photograph for this post, of course I could not find the right noodles in the store, so I bought Ka-Me Udon noodles. I ended up liking these a lot, and would buy them again for this recipe.

2. Because I don’t use dried noodles, I wouldn’t say they ever become “dry” in the wok. In the final step, I just aim to get everything warmed and mixed together.

3. The best green to use in the recipe is definitely bok choy. If I have a bigger bunch of bok choy, I’ll chop the stems lengthwise and crosswise. I always make sure to put the crisper, thicker pieces in the wok first and position them closer to the bottom so they cook more thoroughly, as they need more time than the green ends.

In the photos, I used chard. My grocery store was out of bok choy as well as the correct type of noodles (grrr), so I made do. The chard was all right; it’s more bitter than bok choy and you need to carefully remove the tough and chewy stems. I think spinach might be a better replacement green.

4.  I use a big bowl to hold all of the cooked ingredients that get set aside to assemble the final dish. The cooked eggs go in the bottom, then the cooked bok choy. The cooked veggies keep the eggs warm. When I’m ready to put everything together, I can just dump the whole bowl back into the wok.

5. My husband likes to douse this dish in Sriracha. I prefer to get my heat from the red pepper flakes, which I add to taste in a greater quantity than the recipe specifies.

Happy eating!