Enjoy this dish for Chinese New Year. The long noodles symbolize a long life. The sweet-and-salty hard Chinese sausage, also called lap cheong, adds richness here. Look for it in Asian markets.

Breana Killeen
EatingWell Magazine, January/February 2021

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Credit: Jacob Fox

Recipe Summary test

active:
20 mins
total:
20 mins
Servings:
4

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a medium saucepan of water to a boil. Add rice noodles (or rice sticks) and remove from heat. Let stand for 5 minutes. Drain in a colander and rinse with cold water. Set the colander on top of the saucepan and place near the stove.

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  • Combine Shaoxing (or sherry), tamari (or soy sauce), sesame oil, salt and pepper in a small bowl. Place near the stove.

  • Heat 1 teaspoon canola oil in a large flat-bottomed carbon-steel wok or large cast-iron skillet over high heat. Add eggs and cook, undisturbed, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into thin strips.

  • Add 1 tablespoon canola oil, shrimp and sausage (or ham) to the pan. Cook, stirring, for 30 seconds. Add the remaining 1 tablespoon canola oil, coleslaw mix and onion; cook, stirring, until softened, 1 to 2 minutes. Sprinkle with curry powder and stir for 10 seconds. Add the noodles, egg strips and sauce mixture. Cook, stirring, until hot, 1 to 2 minutes more. Serve sprinkled with scallions and more sesame oil, if desired.

Nutrition Facts

358 calories; fat 14g; cholesterol 169mg; sodium 884mg; carbohydrates 41g; dietary fiber 3g; protein 17g; sugars 3g; saturated fat 2g.
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