Quick & Easy Thai Glass Noodle Stir-Fry
Chewy glass noodles stir-fried with eggs, vegetables, and aromatics in a light savory sauce paired with tangy chili vinegar. This quick and easy Thai glass noodle stir-fry is ready in 25 minutes! A family-friendly meal perfect for busy weeknights.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 0.55 lb dry glass noodles ((aka Mung Bean Vermicelli or Bean Thread Noodles))
- 2 cups green cabbage (thinly chopped)
- 2 cups baby bok choy (ends removed & washed)
- 2 garlic cloves (minced)
- 1 small shallot (sliced)
- 5 large eggs (beaten)
- 2 tbsp regular soy sauce (or light soy sauce)
- 1 tbsp dark soy sauce
- 2 tbsp fish sauce
- 1/8 tsp black pepper (or white pepper)
- 2 tbsp vegetable oil (or neutral oil)
- 1 large red chilli (sliced)
- 4 tbsp white vinegar (or rice vinegar / apple cider vinegar)
Instructions
- 1
Soak the dry glass noodles in warm to hot tap water for 5-10 minutes, just until they loosen and turn slightly pliable. Drain well and set aside.
- 2
In a small bowl, combine sliced red chili with vinegar and set aside.
- 3
Heat 1 tbsp or 15 ml vegetable oil in a large pan on medium-high heat. Add beaten eggs and scramble them until they take shape but are still moist. Remove and set aside.
- 4
Add the remaining oil to the pan, followed by shallots, minced garlic, and cabbage and stir-fry for 1-2 minutes.
- 5
Add noodles, regular soy sauce, dark soy sauce, fish sauce, and black pepper. Toss until the noodles are evenly coated.
- 6
Add the bok choy and eggs and toss until combined. Remove from heat.
- 7
Season the noodles with chili vinegar to taste while they're in the pan. Transfer to a large serving plate and enjoy!