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Egg Rice Noodles Using 5 Spice Powder


Rice Noodles is a quick noodles which can be prepared in a jiffy. The noodles has to be soaked in a boiling water for couple of minutes and drained is further rinsed with a cold water to use in delicious soups and stir fried recipes. In my today's recipe, I have used simple egg noodles using rice noodles and 5 spice powder. The five spice powder is a mixture of five spices like star anise, cloves, cinnamon, pepper and fennel seeds which is also a very popular seasoning in Chinese cooking. Addition of this powder, enhances the taste of dish and also gives a delicious authentic taste. I have also added generous amount of spring onion leaves to give a yummy taste and flavor to the noodles.


Ingredients :

200 gms Rice Noodles / Rice Vermicelli ( I have used MAMA brand )
1 Tbsp Oil
1 Onion, sliced
1 Tbsp Garlic, finely chopped
4 Eggs ( 3 for preparing Noodles and 1 for Omelette )
2 Tbsp Spring onion bulb, finely chopped
1/4 Cup Spring Onion leaves, finely chopped
1 Tsp 5 Spice powder
1 Tsp Lemon grass powder
1 Tsp Red chilli paste
1 Tsp Soya sauce
Salt to taste

Method :

Cook rice noodles according to the packet instructions and keep aside or soak the noodles in a boiling water for 2 minutes and drain the water. Rinse and use the noodles.

Heat oil in a pan and add chopped garlic followed by onion slices and chopped spring onion bulb.

Saute till the onion turns translucent and add the eggs.

Scramble the eggs and add the rice noodles followed by five spice powder, lemon grass powder, red chilli paste, soya sauce and spring onion leaves.

Gently mix well, add salt and cook it for another 3 - 4 minutes.

Once the spices get blends well with the noodles, remove from the flame and transfer it to a bowl.

Break the egg to a pan and add little soya sauce, chilli paste and spring onion leaves on top of the egg.

Cook it for 3 minutes in a low flame and transfer it to a rice noodles bowl.

Serve hot.


Serving Options :

Serve with any Manchurian or Tomato sauce.


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