Thai · Dinner
Fried Noodles With Salted Fish
Thai fried rice noodles stir-fried with shredded salted fish, garlic, egg, and Chinese broccoli, finished with fish sauce and white pepper for a briny, savoury edge cut by a squeeze of lime. Served hot straight from the wok as a quick one-plate noodle dish with scallion and fried garlic scattered on top.
$5
12 minsPrep
10 minsCook
22 minsTotal
MediumLevel
Nutrition per serving
543Calories
34.7gProtein
14.5gFat
69.2gCarbs
7.8gSugar
3.2gFiber
2187mgSodium
312mgChol
3gSat Fat
567mgPotassium
118mgCalcium
4.2mgIron
5.1mcgVitamin B12
26mgVitamin C
gluten-free-adaptable
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Soak the salted white fish in warm water for 5 minutes, then drain and shred into small flakes with a fork.
2
Heat
Add vegetable oil to a wok over high heat until shimmering, then add minced garlic and shredded salted fish, stir-frying for 30 seconds until golden.
3
Heat
Push the mixture to one side, crack the egg into the empty space, and scramble it over high heat for 20 seconds until just set but glossy.
4
Heat
Toss in the rice noodles, Chinese broccoli, fish sauce, soy sauce, sugar, and white pepper, stir-frying over high heat for 2 minutes until noodles brown lightly.
5
Plate
Transfer to a plate, scatter sliced scallion on top, and serve immediately with a lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g salted white fish
- 11 oz311g, fresh flat rice noodles rice noodles, cooked
- 22 eggs
- 6 cloves6 cloves garlic
- 4 oz114g Chinese broccoli
- 22 scallion
- 2 tbsp2 tbsp fish sauce
- 1 tbsp1 tbsp soy sauce
- 2 tsp2 tsp sugar
- 1/2 tsp1/2 tsp white pepper
- 2 tbsp2 tbsp vegetable oil
- 22 lime wedge
