Preparation time: 20 minutes
Cooking time: 20 minutes
A variation on the Singapore mei fun dish commonly found in many Chinese restaurants.
Place rice noodles in a pot of steaming hot water and set aside for at least 10 minutes. Do not boil the water/noodles.
Combine broth, soy sauce, sugar, 1 Tbl crushed red pepper, Serrano chili, and peanut oil to create the sauce. Stir together until sugar dissolves and the mixture is well incorporated. Set aside
Heat wok or skillet over medium-high heat and add 1 Tbl of vegetable oil into hot wok. Add eggs and stir-fry until scrambled. Remove from wok and set aside.
Wipe out any leftover egg residue from wok/pan.
Re-heat wok over medium-high heat and add 2 Tbl of vegtable oil to hot wok.
Add ginger, garlic, remaining red pepper, and stir-fry until aromatic.
Add onions, mushrooms, green pepper, broccoli and any other veggies you have and stir fry.
Once the veggies are partially cooked, add the pork and any other meat/tofu. Remember that cooking times of different meats and veggies vary. You may have to add your meats, tofu, and veggies at various times in the cooking process.
Drain the noodles and add them to the wok with the sauce and Chinese five spice powder. Cook for at least 1 minute, until well stirred and heated. The noodles should cook and absorb some of the sauce during this process; if you have a soupy sauce, let it cook longer until more of the sauce is absorbed.
Turn off the heat, stir in the eggs, and serve.