Prepare:
-Chop 1 small onion
-Crush 4 cloves garlic
-Get a 1 lb/400 gm package of dried rice noodles (I used the flat kind)
-Chop up a small piece of pork
-Chop 1/2 a cup of firm tofu
-Ready 3 eggs
-Chop up a handful of green onion and bean sprouts
-Crush 1/2 cup dry roasted peanuts
Cook:
-Soak the noodles in water for about 5 minutes (this is what I did per the recipe and found this was not enough, next time I'd half cook them in boiling water!)
-In a large wok, fry the onion and garlic for a couple minutes with a couple tbsp of olive oil on medium heat, then add the noodles
-Add a bit more oil to the wok and break the 3 eggs into it, scramble it a bit, and fry for 2-4 minutes (pending on how cooked you like your eggs)
-Add bean sprouts and green onion
-Serve with crushed peanuts on the side
Tips:
-I was very pleased with how this turned out. It was a bit sweet, not salty, not too vinegary (which is great since I don't like vinegar, usually), but not spicy. Next time I'd fry a chili pepper or two with the onion and garlic
-The noodles were good but, due to soaking without boiling at all, a bit undercooked. They were difficult to fry, as well. Next time I might try with a different noodle
-The recipe called for salted Chinese radish but I didn't have that so didn't use it, if you have it or love it, you should throw it in
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