COOKING NOTES FOR THE EGG-WRAPPED STIR FRY NOODLES
Noodle choices: For the recipe, I used maifun (米粉), which are fine rice noodle threads. They cook very quickly—just 2 to 3 minutes in boiled water. I realize that not everyone buys maifun, so you can use any noodles you have on hand. Glass noodles or other rice noodles work very well here.Make sure to use large eggs: You’ll need about 2 large eggs for each omelette. Make sure that the eggs are actually large ones and not medium-sized eggs. You can also use 2 extra-large or jumbo sized eggs for the recipe. If you are using medium-sized eggs, you’ll need 2 1/2 to 3 eggs per omelette.Using the right pan: I highly recommend using a non-stick 12-inch pan for making the omelette. You want to make a relatively big omelette for the dish so that it’s easier for you to wrap the noodles into a parcel.Greasing the pan: You won’t need much oil for greasing the pan, especially if you are using a non-stick one. If you use too much oil, it will be more difficult for you to swirl the raw egg around the pan to form a hole-free omelette. The oil really gets in the way.
LOOKING FOR MORE NOODLE DISHES?
Easy Green Curry NoodlesPan-Fred Rice Noodles with Fried EggHot and Sour Coconut Noodle SoupSoba Noodles with Almond Butter SauceYou can also visit my complete noodles archives here.
