Tuesday, 9 February 2010

Fry Rice Noodles with Bell Peppers 三色椒炒米粉

Fry Rice Noodles with Bell Peppers
Ingredient for 2 servings
  • 200g rice noodle
  • 1/2 red, yellow and green bell peppers
  • 2 eggs
  • 1 tablespoon soy sauce
  • a pinch of salt
  • In a soup pot, cook the rice noodles in boiling water until soft. Pour the cooked noodles into a colander and rinse under cold running water. Drain the excess water and set aside.
  • Remove bell peppers's ribs and seeds, then slice into strips.
  • Beat the eggs and season with salts.
  • Heat oil in a non stick pan, fry the eggs until hard, take it out from the pan and slice into strips.
  • Add ~1/2 tablespoon oil into the pan, stir fry the bell peppers first, then add rice noodles, eggs and soy sauce. Keep stir frying and loosen the noodles. Mix well all the ingredients and it is ready to serve.

Blonde Redhead - Heroine

The colourful bell peppers are a good source of vitamin C, thiamine, vitamin B6, beta carotene, and folic acid.  

Mini Tips:
  • After rinsed the noodles, use your hand to loosen the noodles and drain away all the excess water. It is very important that the fry noodles cannot be watery.
  • If the noodles are too sticky, you may need to add more oil when stir frying.

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