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Stir-Fried Cilantro Chili Noodles with Egg
Recipe notes: Prepare all of the ingredients before heating the wok. This recipe moves very quickly and you’ll want to be on your toes.
8 ounces (1/2 package) thin rice stick noodles (aka rice vermicelli)
1 cup vegetable stock
4 tablespoons soy sauce
4 teaspoons rice vinegar
2 teaspoons plus 2 tablespoons vegetable oil
2 large eggs, beaten
1 to 2 tablespoons minced Anaheim chiles, with seeds, plus 1 thai chile for more heat
1 tablespoon minced ginger
1 cup chopped cilantro sprigs and stems, plus more for garnish
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 teaspoons sesame oil
Place the noodles in a large bowl and cover with hot water for 20 minutes or until they are soft and pliable. Drain the noodles in a colander.
Using kitchen shears, roughly cut the noodles into smaller, 6-to-8-inch-long pieces. In a small bowl, combine the stock, soy sauce and rice vinegar.
Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 teaspoons of the vegetable oil, making sure the bottom of the wok is completely coated with oil. Pour in the eggs, tilting the pan so that they cover the surface as thinly as possible to make a pancake. Cook for about 1 minute. When the bottom is just beginning to brown and the pancake is set, fold the pancake with a metal spatula. Transfer to a cutting board. Allow to cool, then cut into 1/4-inch-wide shreds.
Add the remaining 2 tablespoons of vegetable oil into the wok. Add the chiles and ginger, and stir-fry for about 10 seconds or until fragrant, with spatula. Add the stock mixture, add the noodles, reduce the heat to medium and stir-fry for 2 minutes, or until almost all of the liquid has been absorbed by the noodles.
Add the cilantro and egg shreds, sprinkle the sugar, salt and pepper, and stir-fry for 1 minute, or until mixture is well combined. Add the sesame oil, and garnish with the cilantro.
Makes 2 main-dish servings.