Stir-Fried Noodles With Green Onions And Eggs (Char Kway Teow)

• 1 pound fresh broad rice noodles (shah fen or banh canh)
• Cooking spray
• 4 large eggs, lightly beaten
• 2 teaspoons peanut oil
• 2 cups fresh bean sprouts
• 1/2 cup (1-inch) pieces green onions
• 1/4 cup low-sodium soy sauce
• 2 teaspoons dark (or black or thick) soy sauce

1. Place noodles in boiling water for 2 seconds; drain.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggs to pan; cook for 3 minutes or until done. Remove eggs from pan; cut into 1-inch pieces. Wipe pan clean with paper towels.
3. Heat peanut oil in pan over medium-high heat. Add noodles to pan; saute for 5 minutes or until thoroughly heated. Add bean sprouts and remaining ingredients to pan; saute for 1 minute. Return eggs to pan; cook for 30 seconds or until thoroughly heated.
4. Wine note: Pairing this dish with a dry California sparkler, like Mumm Napa Brut Prestige ($19) will convince any skeptic that eggs and bubbly are for more than just brunch. This wine's fresh peach and apple flavors boast hints of toasted bread, making it a perfect foil for the delicate flavors of eggs, while the lively bubbles act as a palate cleanser after a bite of savory chili soy sauce. -Jeffery Lindenmuth

rice noodles, cooking spray, eggs, peanut oil, fresh bean sprouts, green onions, soy sauce, black

Taken from www.myrecipes.com/recipe/stir-fried-noodles-with-green-onions-eggs-char-kway-teow (may not work)