Stir-Fried Cilantro Chili Noodles with Egg

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on Cookbook Countdown, please click here. Do join us! 

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Cookbook Countdown #1 : Recipe No. 6

from my selected cookbook for this month, Stir-Frying To The Sky's Edge by Grace Young.

I ccok noodles very often at home, and my most favourite noodles are bee hoon (rice vermicelli). So when I saw this recipe from the book, I knew that sooner or later I will be stir-frying this noodle dish. 

The recipe uses 1 cup of fresh cilantro leaves and stems, but I have used a big bunch, probably about 3 cups. Firstly, I love lots of veggies in any noodle dish, and secondly I love cilantro. I don't think too much veggie is a bad thing! Cilantro is really a herb, but in this dish, it is like a refreshing veggie in a noodle stir-fry. I like this rice vermicelli dish a lot. Really tasty, fragrant and with the shredded eggs, extra yummy. Made this for our lunch and I can say that I will be cooking this again.

Stir-Fried Cilantro Chili Noodles with Egg

(adapted from "Stir-Frying To The Sky's Edge", by Grace Young, or here)

8 ounces (1/2 package) thin rice stick noodles (vermicelli)
1/2 cup chicken broth or vegetable stock
2 tablespoons soy sauce
2 teaspoons rice vinegar
2 teaspoons plus 2 tablespoons peanut or vegetable oil
2 large eggs, beaten
1 to 2 tablespoons minced Anaheim chilies, with seeds
1 tablespoon minced ginger
1 cup chopped cilantro sprigs and stems
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 teaspoons sesame oil
Cilantro sprigs

1. Soak the noodles in a large pan or bowl with enough warm water to cover for 20 minutes or until they are soft and pliable. Drain the noodles in a colander, shaking well to remove excess water. Using kitchen shears, roughly cut the noodles into 6-8-inch long pieces. In a small bowl combine the broth, soy sauce, and rice vinegar.
2. Heat a 14-inch flat bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 teaspoons of the peanut oil, making sure the bottom of the wok is completely coated in oil. Add the eggs and cook 30 seconds to 1 minute, tilting the pan so that the egg covers the surface as thinly as possible to make a pancake. When the bottom is just beginning to brown and the pancake is set, using a metal spatula flip the pancake and allow it to set, about 5 seconds, before transferring it to a cutting board. Allow to cool, then cut the pancake into 1/4-inch-wide shreds.
3. Swirl the remaining 2 tablespoons peanut oil into the wok. Add the chillies and ginger, then, using the spatula, stir-fry 10 seconds or until the aromatics are fragrant. Swirl the broth mixture into the wok, add the drained noodles, reduce the heat to medium, and stir-fry 2 minutes or until the noodles are just tender and almost all the liquid has been absorbed by the noodles. Add the cilantro and egg shreds, sprinkle on the sugar, slat, and pepper, and stir-fry 1 minute or until well combined. Stir in the sesame oil. Garnish with cilantro.

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