- 1 (16-ounce) package rice sticks
- 2 quarts boiling water
- 6 tablespoons vegetable oil, divided
- 6 large eggs, beaten
- 1 medium red onion, thinly sliced
- 6 garlic cloves, thinly sliced
- 2 stalks Chinese celery, thinly sliced
- 1 pound boneless, skinless chicken thighs, cut into 1-inch strips
- 1 medium carrot, peeled and thinly sliced
- 1 red bell pepper, thinly sliced
- 2 scallions, thinly sliced
- ¼ cup low-sodium soy sauce
- ¼ cup rice wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon granulated white sugar
- 2 teaspoons Pragati Turmeric
- 2 teaspoons Guntur Sannam Chilli
- 2 teaspoons Pahadi Pink Garlic powder
- 2 teaspoons ground Nandini Coriander
- 2 teaspoons ground Jodhana Cumin
- Sriracha hot sauce, for serving
Ingredients
Methods
- Place the rice sticks in a large bowl and pour the hot water over them, making sure the rice sticks are covered with the water. Let them soak for about 5 minutes; strain and set aside.
- Heat a wok on high heat, add 3 tablespoons of oil to the wok and quickly scramble the eggs. Remove the eggs and set aside.
- Place the remaining oil in the wok, then add the onions, garlic, and Chinese celery to the wok, and stir well until the onions are translucent about 3 minutes. Add the chicken, carrots, bell peppers, and scallions, and cook, stirring occasionally for about 5 minutes, until the chicken is cooked through.
- In a small bowl, mix the soy sauce, rice wine vinegar, salt, and sugar with the spices. Add this mixture to the pan, and stir well. Add the noodles to the pan and stir-fry for another 3 minutes until everything is well incorporated. Add the cooked eggs and toss lightly. Remove from the heat and serve immediately with hot sauce.
