Thai-inspired · beginner
Thai Glass Noodle And Vegetable Stir-Fry
Light, translucent glass noodles tossed with scrambled egg, crisp veggies, and garlic in a savory vegetarian-friendly sauce.
- PREP TIME
- 15 min
- COOK TIME
- 12 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Soak glass noodles in warm water for 10 minutes until soft. Drain thoroughly and cut with kitchen shears into 6-inch lengths.
- 02
Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add beaten eggs, scramble quickly until soft curds form, then set aside.
- 03
Add remaining oil to the wok and stir-fry minced garlic for 30 seconds until fragrant.
- 04
Add julienned carrots and shredded napa cabbage. Stir-fry for 2 minutes until vegetables begin to soften.
- 05
Add soaked glass noodles, soy sauce, vegetarian mushroom sauce, and 2 tablespoons of water. Toss constantly for 2-3 minutes until noodles absorb sauce.
- 06
Return scrambled eggs to the wok, drizzle with sesame oil, toss well to combine, and serve warm.
A LITTLE KITCHEN KNOW-HOW
Noodle Hydration and Glazing
Pre-softening starch noodles in warm water allows them to absorb flavor-packed liquid sauces quickly during cooking.
Notes from the kitchen
- Cutting glass noodles before cooking prevents them from tangling into clumps during stir-frying.
- If noodles feel too dry while cooking, splash in 1 tablespoon of water at a time until soft.
- Original home-cooking adaptation inspired by Thai-inspired; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
