Vietnamese · Dinner
Stir-Fried Noodles with Vegetables and Egg
Stir-fried rice noodles with scrambled egg, carrot, cabbage and bean sprouts, seasoned with soy sauce, fish sauce and garlic. The egg breaks into soft ribbons throughout, creating a light coating with pockets of char. A quick weeknight noodle dish ready in under 15 minutes.
$4
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
521Calories
19.8gProtein
18.9gFat
66.2gCarbs
9.8gSugar
4.4gFiber
1720mgSodium
744mgChol
4.2gSat Fat
577mgPotassium
108mgCalcium
3.8mgIron
2.2mcgVitamin B12
24mgVitamin C
rich-umami
thirty-min-meals
vegetarian
Instructions
1
Prep
Soak rice noodles in warm water for 10 minutes until pliable but firm, then drain; julienne the carrot, shred the cabbage, chop the scallion and garlic.
2
Heat 1/2 tbsp vegetable oil in a wok over medium-high heat until shimmering; pour in beaten eggs and scramble for 1–2 minutes until just set but glossy, then transfer to a plate.
3
Add remaining oil to the wok over medium-high heat; add garlic and stir-fry for 20 seconds until fragrant and golden at the edges.
4
Add carrot and cabbage to the wok over high heat; stir-fry for 2 minutes until the cabbage wilts and carrot softens slightly at the edges.
5
Add noodles, fish sauce, soy sauce and sugar to the wok; toss constantly over high heat for 2 minutes until glossy with light char spots.
6
Return egg and bean sprouts to the wok; toss for 30 seconds until egg breaks into soft ribbons and sprouts stay crisp, then top with scallion and black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 eggs (200g), lightly beaten
- 5 oz140g dried rice noodles, soaked and drained
- 11 small carrot (80g)
- 1 cup90g cabbage
- 2/3 cup60g bean sprouts
- 22 scallion (30g)
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp soy sauce
- 1 tsp1 tsp sugar
- 2 tbsp30ml vegetable oil
- a pinch of black pepper
