You (probably) already have all you need to make RecipeTin’s Thai noodles with egg ribbons

Name: You (probably) already have all you need to make RecipeTin’s Thai noodles with egg ribbons
Cook time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 160g dried bean vermicelli noodles, soaked in boiling water for 5 minutes then drained (see note); 6 eggs; ¼ tsp salt; 2 tbsp peanut oil (or other neutral oil); 1 onion, finely sliced; 2 garlic cloves, finely chopped; 1 red capsicum, cut into 7mm strips; 1 bunch Chinese broccoli (gai laan; about 6 stems), cut into 10cm lengths, stems separated from leaves (see note)

Nagi Maehashi

April 10, 2023

Stir-fried glass noodles with egg ribbons.Nagi Maehashi

easyTime:< 30 minsServes:4

This Thai noodle stir-fry is the answer to the perpetual question – what’s for dinner tonight? I know you have eggs in the fridge. I know you have a packet of dried noodles somewhere in the dark depths of your pantry. Use whatever (cook-able) vegetables you can find. And I think there’s a strong chance you have everything you need for the sauce. (If not, get them once and make this forever!)

The SOS checklist

Feeds four for under $20 ✔
Fewer than 12 ingredients ✔
Ready in under 30 minutes ✔

Ingredients

160g dried bean vermicelli noodles, soaked in boiling water for 5 minutes then drained (see note)
6 eggs
¼ tsp salt
2 tbsp peanut oil (or other neutral oil)
1 onion, finely sliced
2 garlic cloves, finely chopped
1 red capsicum, cut into 7mm strips
1 bunch Chinese broccoli (gai laan; about 6 stems), cut into 10cm lengths, stems separated from leaves (see note)

sauce

2 tbsp oyster sauce
2 tbsp fish sauce
2 tsp dark soy sauce (see note)
1 tbsp white sugar
1 tbsp peanut oil

Method

Step 1
Whisk together eggs and salt. Heat ½ tablespoon of the oil in a 30cm nonstick frying pan over high heat. Pour in half the egg, swirl to spread, cook until surface is set, slide out onto cutting board. Repeat with another ½ tablespoon of oil and remaining egg. When cool enough to handle, roll up and slice into 1cm-wide strips – egg ribbons!
Step 2
Heat the last 1 tablespoon of oil. Cook onion, garlic, capsicum and gai laan stems for 1 minute. Add gai laan leaves and toss for 1 minute. Add noodles then pour the sauce over. Toss for a good 2 minutes to allow the sauce to soak into the noodles and get a bit of caramelisation on them.
Step 3
Finally, gently toss through the egg ribbons. Some will break – that’s OK! Serve immediately.

Notes

Noodles – Vermicelli noodles make the perfect substitute. Otherwise, use other dried noodles (same weight) or 4 ramen noodle cakes.
Chinese broccoli (gai laan) – cut really thick stems in half lengthwise so they are all about the same width. Separate stems from leaves because the stems take longer to cook and we put them in first.
Dark soy sauce stains the noodles a glorious mahogany colour and adds soy flavour. However, light soy or all-purpose soy can be used in a pinch, but increase by ½ tablespoon.