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Cantonese Rice Noodles with Egg Gravy

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Recreate a restaurant classic at home – these sauce-laden noodles are simple to master and full of subtle but delicious flavours and textures. Velvety smooth, it’s quite simply one of the most comforting dishes out there.

WATCH THIS RECIPE

Cantonese Rice Noodles with Egg Gravy

PREP TIME
20 minutes
COOK TIME
20 minutes
SERVES
4
Ingredients

500g (1 lb) fresh rice noodles sheets

2 tbsp vegetable oil

1 tbsp soy sauce

2 tsp dark soy sauce

200g (7 oz) pork fillet, thinly sliced

12 prawns, peeled, deveined, tails intact

4 garlic cloves, finely chopped

3 tsp finely chopped ginger

1 tbsp Chinese Shaoxing wine

2½ cups chicken stock

1 tbsp oyster sauce

1 tsp sesame oil

pinch white pepper

1 tsp sugar

1 bunch boy choy or choy sum, rinsed, chopped into large pieces

2 tbsp cornflour (cornstarch), mixed with 2 tbsp water

2 eggs, lightly beaten

Steps
Step 1

To make your rice noodle sheets more pliable, pop them in the microwave for around 1 minute until they’ve softened up. Cut into 2cm (around 1 inch) strips, then carefully peel to separate the noodles into individual strands.

Step 2

Heat a wok over high heat. Add half the oil, then go in with the noodles and cook, turning occasionally, for 4 minutes or until they’re starting to become lightly charred. Add the soy sauces and cook, tossing, for 1 minute. Transfer noodles to a platter and set aside.

Step 3

Heat the remaining oil to the wok. Add the pork and prawns, then stir-fry for 2 minutes or until the prawns change colour. Add the garlic and ginger and give everything a good toss.

Step 4

Drizzle the Shaoxing cooking wine over the pork and prawns. Now let’s make the gravy. Add the chicken stock, oyster sauce, sesame oil, white pepper and sugar to the wok. Stir to combine.

Step 5

Add the bok choy, followed by the cornflour mixture. Cook, stirring for 1-2 minutes or until the mixture thickens. Drizzle in the eggs and keep stirring until you can see some setting going on. Remove wok from heat and pour the prawn mixture over the noodles. Serve and enjoy next-level comfort.

Note Icon

Notes:

– If you can’t find fresh rice noodles, you could use pappardelle pasta instead.

Cantonese rice noodles with egg gravy are an immensely popular dish that is super common within Chinese cuisine. It is also a restaurant classic, being found consistently on menus at Chinese takeaways. The dish consists of fresh rice noodles, pork, prawns, Asian greens and lashings of super savoury, super delicious egg gravy sauce. It’s one restaurant favourite that you definitely want to master at home!

Fresh rice noodles are generally found in the fridge section, and also come in a large block of rice noodles. If you want to use fresh rice noodles for your stir fry or noodle dishes do keep in mind you have to cut them to your desired size. Fresh rice noodles tend to be more buttery, bouncy and springy in their texture. Whereas dried noodles tend to be more frail and brittle and have a flavour that is far more rice-y than fresh rice noodles. 

 

Both versions are gluten free though which is a big win for all you gluten intolerant peeps out there!

You can normally find fresh rice noodles in your local Asian grocer in the fridge section. If you can’t find them you can use dried pappardelle noodles, cook them first and then stir fry them in the sauce for these egg gravy noodles!

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