Quick & Easy Thai Glass Noodle Stir-Fry
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
338 kcal
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Course
Main Course
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Cuisine
Thai
Quick & Easy Thai Glass Noodle Stir-Fry
Description
The Quick & Easy Thai Glass Noodle Stir-Fry uses glass noodles soaked until tender, then combined in a hot wok with sautéed shallots, garlic, sliced cabbage, and bok choy variations like yu choy sum. Beaten eggs are scrambled separately to remain moist and gently folded in at the end along with seasonings of soy sauce, dark soy, fish sauce, and pepper to coat the noodles thoroughly.
This stir-fry balances tender vegetables and soft noodles with the texture of lightly cooked eggs. The addition of chili soaked in vinegar adds a bright, spicy tang when mixed in just before serving, providing an extra flavor dimension. The quick cooking preserves the crispness of vegetables while infusing the noodles with savory and umami flavors.
Typically served hot, this dish works well as a main course for a simple meal reflecting Thai flavors, offering a mixture of textures and savory, slightly spicy tastes. It pairs well with light accompaniments or enjoyed alone for a filling, flavorful dish.
Ingredients
- 0.55 lb glass noodle aka mung bean vermicelli or bean thread noodles, dry
- 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 egg beaten
- 2 tablespoon soy sauce regular
- 1 tablespoon dark soy sauce
- 2 tablespoon fish sauce
- ⅛ teaspoon black pepper or white pepper
- 2 tablespoon vegetable oil or neutral oil
Chilli vinegar
- 1 red chili pepper sliced
- 4 tablespoon white vinegar or rice vinegar or apple cider vinegar
Instructions
- Soak your clear glass noodles in warm hot tap water for 5-10 minutes until loose and softened. Strain immediately.
- In 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 61g | 20% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 205mg | 68% |
| Sodium | 1588mg | 66% |
| Potassium | 393mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2820IU | 56% |
| Vitamin C | 54mg | 60% |
| Calcium | 130mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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