Harmony stir fry is a lovely, tasty dish made from eggs, bean sprouts, carrots, chives, I also added snow peas, and the delicious sweet potato noodles that are used in Korean Japchae. I really loved the flavor of this dish. All the ingredients came together so well and it was kind of the perfect meal. I used my wok for this (link on my favorites page), but you can use a non stick frying pan instead if you don’t have a wok.
I have mentioned sweet potato noodles before as they are used in Japchae and they are one of my favorite noodles to eat. They have an amazing chewy texture and they absorb sauce if you let them sit in it a bit so they can be super flavorful. I have a link to the noodles as well as the Shaoxing wine, dark soy sauce, Sichuan pepper, and black vinegar used here on my Favorite Links page. This recipe is super quick to cook, but you do need to soak the noodles for 30 minutes before cooking them so plan for that.
Harmony Stir Fry
Ingredients
For the noodles:
- 3 oz dried sweet potato noodles
- 1 tsp dark soy sauce
- 1 tbsp low sodium soy sauce
- 1 tsp sesame oil
For the stir fry:
- 6 oz mung bean sprouts
- 2 cups snow peas
- 4 large eggs
- 1 tsp Shaoxing wine
- 4 tbsp canola oil
- 2 tbsp minced fresh ginger
- 4 garlic cloves minced
- 1 cup carrots julienned
- 1 tbsp oyster sauce
- 1 tbsp light soy
- 1/2 tsp sugar
- 1 tsp Chinese black vinegar
- 1/4 tsp Sichuan peppercorn powder
- 4 oz chives sliced into 2 inch pieces
- salt to taste if needed
Instructions
For the noodles:
- Break the noodles into 6 inch lengths and soak in cold water for 30 minutes. Bring a pot of water to a boil and cook for noodles for 4-7 minutes until they are soft but still have some chew. Drain and rinse under cold water and then mix with the dark soy, soy and sesame oil and set aside.
For the stir fry:
- Whisk the eggs with a tbsp of water and pinch of salt and set aside. Heat 1 tbsp oil in a wok or non stick frying pan until super hot, then add the eggs and cook, stirring occasionally until cooked through. Remove to a bowl.
- Mix the Shaoxing wine, soy sauce, oyster sauce, sugar, vinegar and Sichuan pepper in a bowl. Heat the rest of the oil in a wok and when smoking hot, add the carrots. Stir fry for a minute, then add the peas. Next add the ginger and garlic and stir fry briefly. Add in the bean sprouts, noodles, egg, and sauce and stir fry for a minute or two until everything is hot and well mixed. Taste and adjust salt if needed. Serve immediately.