by SmallKitchCara
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my 30 other recipes »
Photo by SmallKitchCara
SmallKitchCara's Notes:
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3
cloves garlic, minced
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1 bunch
Napa cabbage, Chinese broccoli, or bok choy, cleaned and sliced
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4 tablespoons
safflower, canola, or vegetable oil
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6 ounces
wide rice noodles
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2
lemon wedges
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2
eggs
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3-4 tablespoons
black soy sauce (see introduction for details)
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1 teaspoon
sugar
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Cook or soak the rice noodles according to package directions until they're just soft. Drain and toss with a teaspoon or two of the oil. Set aside.
Ask the hotline about this step!Whisk the eggs with a teaspoon or two of the soy sauce. Set aside.
Ask the hotline about this step!In a wok over high heat, heat 1 tablespoon of the oil. Add the garlic and stir fry for about 30 seconds, then add the cabbage or other green veggie. Cook, tossing constantly, for a few minutes, until the cabbage is wilted. Remove from the wok to a plate.
Ask the hotline about this step!Add another tablespoon of the oil, heat for a moment, then throw in the noodles. You want to get some brown parts on the noodles, so don't stir constantly. Drip in a few tablespoons of black soy sauce and toss to coat. Add the fish sauce, the sugar, and the juice from one of the lemon wedges and mix. Taste a noodle to see if you need any more black soy sauce or sugar to balance the flavors.
Ask the hotline about this step!Add the cabbage and garlic to the noodles. Toss for a moment, then pull everything to one side of the wok and pour in the eggs. Let cook for a moment, then scramble a bit and when they're fully cooked, toss back in with the rest of the noodles.
Ask the hotline about this step!Serve immediately, garnished with the lemon wedges.
Ask the hotline about this step!Trawling the food52 site for tofu recipes and this popped up among them. Sounds great! Saving it. Thanks!
I wish I was having this for lunch today!!!
This is going in the queue for sure - yum.
Mmmmmm, yum, yum, yum!!! This is one of my faves, too! I'm so glad to see a recipe for it. We have a terrific, ancient hole-in-the-wall Thai place not far from me, which serves something similar to this. (They stir fry bean sprouts with the aromatics, and apparently do all the other things you suggest, but then toss the cooked noodles with chopped lettuce and call it "noodle salad" -- wierd, but quite tasty.) I'm looking forward to throwing this together at home now! Thank you so much for posting it.
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
This was great! I stir fryed some ginger along with the garlic, used bok cho,y and added a shredded carrot and some Chinese celery. This will defiinitely become a regular!