Before moving on to the recipe, here are three useful tips: 1. Have the sauce mixed before heating up the oil. Since every ingredient in this recipe can be cooked fairly quickly, you need to move fast and keep stirring.
2. It’s better to leave the cooked rice noodles in cold water until the moment when you need to add them to the wok. They are less sticky this way and they will carry a little water into the wok giving moisture to the other ingredients. Otherwise, you might end up with a bunch of noodles difficult to separate.
3. This recipe is written for one serving. Please feel free to double the ingredients and fry for two. However, I don’t recommend that you cook for more than two servings at once unless your wok or frying pan is very big and your heat source is powerful enough for a large volume of ingredients. Cook in batches if you need more servings.
Instructions: Soak dry rice noodles in boiling water for the amount of time recommended for stir-fries (read instructions on the package. It varies depends on the brand). Rinse under cold water then leave the noodles in a bowl of cold water. Cut them into shorter stripes with scissors.
While waiting for the noodles to cook, have all the ingredients from group 2 mixed and chopped (except for chilli oil). Set aside
Heat up oil in a wok (or a deep frying pan) on a high heat until it smokes. Pour in egg then stir around. When the egg is firm, put onion in and fry for 30 seconds or so.
Take rice noodles out of the water and put directly into the wok. Add the seasoning prepared earlier. Stir constantly until the noodles are hot.
Scatter spinach on top. Turn off the heat immediately after the spinach becomes soft. Dish out the noodles. Add some Chinese chilli oil if you want it extra spicy.