This Stir-Fired Cilantro Chili Noodles with Egg with some added lump crab meat is heaven in a bowl. There are about 13 ingredients in the dish, not including the crab meat, and there is a full cup of chopped cilantro tossed into the noodles. Rice noodles, chicken broth, soy sauce, rice vinegar, eggs, Anaheim chiles, ginger, sugar, salt and pepper, and sesame oil, along with the cilantro and crab meat. So good.
The recipe calls for frying an egg “pancake” in the wok for about a minute, flipping it and cooking it for another five seconds, and then removing it from the wok to chop and re-add back into the noodle dish. I was a little nervous about the egg sticking to my young wok, but I needn’t have worried. The egg “pancake” behaved perfectly.
Once all of the ingredients have been prepped for the stir fry, this dish takes about five minutes to make.
What did I do differently than the original recipe? I soaked my noodles for 10 minutes instead of the 20 called for in the original recipe based on the package directions. I also added a cup of lump crab meat at the end with the sesame oil.
This recipe is from Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories.
This is not just a cookbook. The book is a stunning collection of amazing recipes and stories that have captivated me and made me fall in love with the concept of the stir-fry and the wok.
You can find the recipe here.
I am participating in Wok Wednesdays. If you’d like to join, check it out. We also have a Facebook page, which is regularly visited and contributed to by Grace Young, the author of this wonderful book.