Rice Noodles with Vegetables

Method

1. Soak the rice noodles in cold water. Do not confuse them with soy noodles: rice noodles become opaque and white when cooked, while soy noodles become shiny and transparent.
2. Meanwhile, prepare the vegetables: julienne the carrots and zucchini, slice the onion and red chili.
3. Beat the eggs well.
4. Heat abundant seed oil in a wok. Add the onion and chili and sauté for a few seconds.
5. Add the carrots and zucchini. Season with salt and pepper. Add the bean sprouts.
6. Push the vegetables to one side of the wok. Pour the eggs into the exposed oil and scramble them, breaking them with chopsticks.
7. Combine the eggs with the vegetables.
8. Deglaze with rice wine (or white wine) and let the alcohol evaporate.
9. Add light soy sauce and a little of the noodle soaking water.
10. Mix well, cover, and cook for 2 minutes.
11. Give a final stir-fry and serve.