Cantonese Egg and Prawn Rice Noodles
ChineseChinese RecipesDesi eggsMedium
Soft Cantonese rice noodles tossed with eggs, prawns and spring onions in a light soy sauce — a satisfying noodle dish from the Cantonese kitchen.
Prep time15 min
Cook time12 min
Total time27 min
Servings2
Ingredients
- 4 eggs
- 150 g prawns, peeled and cleaned
- 200 g flat rice noodles, soaked and drained
- 2 spring onions, chopped
- 1 tbsp soy sauce
- 1 tsp oyster sauce (optional)
- 1/2 tsp white pepper
- 1/2 tsp salt
- 2 tbsp oil
- 1 tsp grated ginger
Method
- Beat the eggs with salt and white pepper.
- Heat oil in a wok and scramble the eggs until just set, then remove.
- Fry the ginger and prawns for 2 minutes until pink.
- Add the soaked rice noodles and toss on high heat for 2 minutes.
- Add soy sauce and oyster sauce if using, return the eggs and toss gently.
- Garnish with spring onions and serve hot.
Nutrition — estimated per serving
Calories (estimate)380 kcal
Protein (estimate)22 g
Fat (estimate)14 g
Carbs (estimate)42 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook prawns until pink and opaque and eggs until fully set. Allergens: egg, shellfish, soy, wheat (oyster sauce). Substitute: use chicken pieces instead of prawns, or use wheat noodles if rice noodles are not available. Nutrition figures are estimates only, based on standard per-egg values.