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Wok Vegetables with Egg and Glass Noodles
More recipes: Noodle recipes · All Asian recipes
25 Mintotal
1-2servings
–kcal
Chinese
CuisineWok Vegetables with Egg and Glass Noodles
Laura Chen
1-2
15 Minuten
10 Minuten
Chinese
Main course
This wok dish combines crisp fresh vegetables, soft glass noodles and scrambled egg for protein. It cooks quickly, and you can swap the vegetables for whatever you have. The egg makes it filling, and the sauce brings soy, oyster and hoisin flavors to the noodles. Serve it as a light lunch or dinner on days when you want something fast that still tastes good. The high heat of the wok keeps the vegetables crisp-tender, while the glass noodles and egg soak up the sauce. The recipe makes one or two portions.
Ingredients
For the stir-fry:
- 100 g glass noodles (mung bean vermicelli)
- 1 small carrot, cut into thin strips or grated
- 1/2 red bell pepper, cut into thin strips
- 1/2 zucchini, thinly sliced (optional)
- 50 g button mushrooms, sliced (optional)
- 1 small red onion, finely chopped (optional)
- 1 garlic clove, finely chopped
- 50 g snow peas, halved
- 1 scallion, sliced into rings (for garnish)
- 2 tbsp wok oil
- 2 eggs
For the sauce:
- 1 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- Salt
Instructions
- Soak the glass noodles in hot water until soft, following the package instructions, then cut them into two or three shorter lengths. Drain and rinse with cold water so they don't stick together. Set aside.
- In a small bowl, mix the soy sauce, oyster sauce, hoisin sauce and sesame oil. Set the sauce aside.
- Heat 1 teaspoon of the oil in a small pan over medium heat. Crack the eggs into a bowl, beat them lightly and season with salt. Pour them into the pan and stir until they are just set but still a little creamy. Take the eggs out of the pan and set aside.
- Wash and cut all the vegetables as described in the ingredient list.
- Heat a wok over medium-high heat and add the remaining oil. Fry the onion and garlic first until fragrant. Add the rest of the vegetables and stir-fry, stirring constantly, until they are crisp-tender. This takes about 5 to 6 minutes.
- Add the soaked glass noodles to the wok and pour the sauce over them. Toss well so the noodles and vegetables take on the sauce evenly. Fry for about 1 more minute.
- Return the eggs to the wok and fold them gently into the vegetables and noodles until evenly distributed. Garnish with the scallion.
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More recipes: Noodle recipes · All Asian recipes