Thai Glass Noodle Stir-Fry
- 0.55 lb dry glass noodles (aka mung bean vermicelli or bean thread noodles)
- 2 cups green cabbage sliced
- 3 cups Bok Choy or yu choy sum or baby gai-lan
- 2 cloves garlic minced
- 1 shallot sliced
- 5 eggs beaten
- 2 tablespoon regular soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoon fish sauce
- 1/8 teaspoon black pepper or white pepper
- 2 tablespoon vegetable oil or neutral oil
- Chilli vinegar
- 1 red chilli sliced
- 4 tablespoons white vinegar or rice vinegar or apple cider vinegar
Soak your clear glass noodles in warm hot tap water for 5-10 minutes until loose and softened. Strain
immediatelyIn a small bowl add sliced red chili along with vinegar and let this soak as you work on preparing the
other ingredients.Heat 1 tablespoon vegetable oil in a wok or large skillet on medium high heat. Pour in beaten eggs and scramble them until they take form but remain moist. Do not overcook them. Remove scrambled eggs from pan and set aside.
Add the remaining oil, followed by shallots, cabbage, minced garlic and stir fry for 1-2 minutes.
Toss in the strained noodles. Quickly pour in your regular soy sauce, dark soy sauce, fish sauce and black
pepper. Mix everything together until the noodles are coated in brown.Gently toss in the leafy greens and eggs with the noodles. Remove off the heat immediately.
While the noodles are still in the wok or pan, mix in the chili vinegar. Serve hot and enjoy!