Name: Egg Rice Noodles recipe by Priya Satheesh at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
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 to prepare the noodles and 1 for the 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

Ingredients Serving: 2

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 to prepare the noodles and 1 for the 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

Instructions

Cook the rice noodles according to the packet instructions and keep aside or soak the noodles in boiling water for 2 minutes and drain the water. Then rinse and use the noodles.
Heat oil in a pan, add in the chopped garlic followed by the onion slices and chopped spring onion bulb. Saute till the onion turns translucent, then add in 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 it well, then add salt and cook it for another 3-4 minutes.
Once the spices get blended well with the noodles, remove it from the flame and transfer it to a bowl.
Break the egg into a pan and add in a 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 it hot.

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