I based this on Kylie Kwong’s recipe in her My China book – it didn’t really turn out the way I thought it would be. It’s a bit plain on its own so it’s best served as a side dish. The recipe was called stir-fried rice noodles with bean sprouts and ginger but it, strangely enough, didn’t contain any ginger in it!
Instead of normal mung bean sprouts, I use the soy bean sprouts – I like the nutty flavour that it has and it makes the dish a little bit more substantial. I start by adding a bit of oil to a very hot wok and stir fry the soy bean sprouts with a little bit of salt. The soy bean sprouts will take substantially longer than normal bean sprouts to cook. I just keep tasting it as I go along. Add a little bit of water, if necessary.
Once the sprouts are cooked, add 1 tbsp of chopped ginger, 2 tbsp of soy sauce, 1 tbsp of sugar, 1 tbsp of oyster sauce and 1 tbsp of balsamic vinegar. Add the rice noodles and stir quickly until the noodles are coated with the sauce. Have a quick taste and adjust the flavour as necessary.
Push the noodles aside, add a bit of oil and crack an egg onto the hot bit of oil. Let the egg set for about 1/2 a minute before scrambling the eggs into the noodles. Sprinkle the noodles with 3 tbsp of chopped coriander leaves and 1 tbsp of chopped spring onions.
Serve as a side dish. I had it as a main dish and I think it would be better off alongside something else.