Name: Szechuan and Ginger Aceh Fried Noodles
Total time: 27 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 8 oz rice noodles; 2 large eggs; 1 cup mixed vegetables (carrots, cabbage, bell peppers); 3 tbsp sweet soy sauce; 2 tbsp oyster sauce; 1 tbsp rice vinegar; 1 tbsp vegetable oil; 1/2 tsp chili flakes (optional); 1 tsp Szechuan peppercorns (crushed); 1 tbsp grated ginger

Szechuan and Ginger Aceh Fried Noodles

Brings a spicy, aromatic kick with a fresh ginger note.

27 minutes2 servings

Method

Mix Szechuan peppercorns and ginger into the noodles after cooking and draining.
Cook rice noodles according to package instructions, then drain and set aside.
Heat vegetable oil in a wok over medium-high heat. Crack in the eggs and scramble until just set.
Add mixed vegetables and stir-fry for 3 minutes until tender.
Toss in the cooked noodles and stir-fry for 2 minutes to combine.
In a small bowl, mix sweet soy sauce, oyster sauce, rice vinegar, and chili flakes. Pour over the noodles and stir to coat evenly.
Cook for 2 more minutes until the sauce is absorbed and the noodles are glossy.

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