Rice Noodles with Vegetables and Eggs

Overview
A simple delicious rice noodle dish mixed with vegetables and eggs. Thin sliced cabbage and carrots adds an extra texture and flavor to this noodle dish. Rice noodles cook very fast so make sure the rice noodles are not over cooked. As soon as you drain the noodles coat it with two tablespoons oil so the noodles don't get sticky.

Rice Noodles with Vegetables and Eggs

Ingredients
Dry rice noodles one pound
Cabbage finely sliced 1 1/2 cups
Carrots Julienne cut one cup
Garlic finely chopped 1 tablespoon
Dry Chives two tablespoon
Red crushed pepper( optional) 1 teaspoon
Eggs - 4
Black pepper powder 1/2 teaspoon
Oil  7 tablespoons
Salt to taste

Rice Noodles Ingredients: Rice noodles, Scrambled eggs, Carrots,
Cabbage, dry chives and garlic

Steps
1. Heat a gallon of water in a pot add 2 teaspoon salt to it. When the water boils add the dry rice noodle to it turn off heat and cover lid and let it stand for 8 minutes. Drain water add 2 tablespoon of olive oil and mix well with fork to coat all the strands of the noodles so that they don't stick together.
2. Scramble the eggs adding salt and black pepper powder in 2 tablespoons of oil and keep aside.
3. Heat remaining 3 tablespoons oil in a large pan. When the oil gets hot add the finely chopped garlic to it. Stir well till the garlic becomes light brown. Add Red pepper flakes and saute few more minutes then add the sliced carrots, cabbage and dry chives to this. Mix well. Add salt as needed. Cover the pan with lid and cook for about 2 - 3 minutes . Do not over cook the vegetables.
4. Remove the lid turn off heat and add the noodles and scrambled eggs to this vegetable mixture . Stir well with two forks so that all strands of the noodles get coated with the vegetable and egg mixture.

Serve hot.