Cantonese Rice Noodles with Egg Gravy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft rice noodles blanketed in a silky, savory egg gravy sauce, this Cantonese dish is both comforting and elegant. This chinese-inspired noodles ready in about 20 minutes pairs fresh rice noodles, large eggs, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 3 Chinese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 1 tbsp cornstarch and 3 tbsp water until smooth, then set aside.
  2. Step 2: Beat 3 large eggs lightly in a bowl and season with 1/4 tsp white pepper.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 10 oz fresh rice noodles and stir-fry gently for 2 minutes until warmed through.
  4. Step 4: Pour 2 cups chicken broth and 1 tbsp soy sauce into the skillet with noodles and bring to a simmer.
  5. Step 5: Slowly drizzle the beaten eggs over the simmering broth and noodles, stirring gently to create soft ribbons of egg — cook for about 1-2 minutes until eggs are just set.
  6. Step 6: Stir in the cornstarch slurry and cook for another minute until the gravy thickens and coats the noodles.
  7. Step 7: Sprinkle 2 tbsp sliced green onions on top and serve immediately for a delicate and satisfying meal.

Equipment for this recipe

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Frequently asked questions

How long does Cantonese Rice Noodles with Egg Gravy take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cantonese Rice Noodles with Egg Gravy?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh rice noodles from drying out.

Can I substitute ingredients in Cantonese Rice Noodles with Egg Gravy?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cantonese Rice Noodles with Egg Gravy for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cantonese Rice Noodles with Egg Gravy?

Chinese noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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