Equipment
* optional
Ingredients
Noodles and Sauce
- 200 g rice vermicelli noodles, dry
- 120 ml vegetable stock
- 15 ml soy sauce
- 15 ml shaoxing wine
- 1 g salt
- 2½ g sugar
Aromatics and Produce
- 6 g garlic, minced
- 6 g ginger, minced
- 1 g red pepper flakes
- 225 g beets, peeled and thinly sliced into half-moons
- 200 g leeks, cleaned and thinly sliced
- 300 g beet greens, stemmed and coarsely chopped
Proteins and Finishing
- 2 egg, beaten
- 30 ml peanut oil
- 60 g walnuts, chopped
- 60 g cilantro, coarsely chopped
- 10 ml walnut oil
Nutrition (per serving)
Method
Place the rice noodles in a large bowl and cover with warm water. Soak for 20 to 30 minutes until softened.
Drain the noodles in a colander and use kitchen scissors to cut them into 15cm (6-inch) lengths.
In a small bowl, whisk together the stock, soy sauce, wine, salt, and sugar until the solids are dissolved.
Heat a wok over high heat until a drop of water evaporates instantly. Add 10ml of peanut oil and swirl to coat.
Pour the beaten eggs into the wok, swirling to create a thin pancake. Cook for 1 minute until set, flip, and cook for 10 seconds more.
Transfer the egg pancake to a cutting board. Roll it up and slice into thin strips.
Wipe the wok clean and add the remaining 20ml of peanut oil over high heat. Stir-fry the garlic, ginger, and red pepper flakes for 10 seconds until fragrant.
Add the sliced beets and leeks to the wok. Stir-fry for 2 minutes until the beets are crisp-tender.
Add the beet greens and walnuts. Stir-fry for 1 minute until the greens have wilted.
Add the drained noodles and stock mixture. Reduce heat to medium and stir-fry for 2 minutes until the liquid is absorbed and noodles are tender.
Toss in the cilantro and egg strips. Stir-fry for 30 seconds to combine, then remove from heat and drizzle with walnut oil if using.
Chef's Notes
- For the best texture, ensure your rice vermicelli noodles are soaked until pliable but not mushy. Over-soaked noodles will break apart during stir-frying.
- Achieve a truly 'wok hei' (breath of the wok) by ensuring your wok is smoking hot before adding ingredients. This high heat sears ingredients quickly, creating a distinct smoky flavor.
- Don't overcrowd the wok. Cook ingredients in batches if necessary to maintain high heat and prevent steaming, which results in soggy vegetables.
- The beet greens can be quite robust. Add them in stages if needed, stirring until just wilted, to ensure they don't overcook.
- Taste and adjust the seasoning (soy sauce, salt, sugar) at the end of cooking. The absorbed liquid and the natural sweetness of the beets can alter the balance.
Storage
Refrigerator: 3 days — Store in an airtight container; noodles may soften further over time.
Reheating: Reheat in a wok or skillet over medium-high heat with a splash of water to loosen the noodles.
