Easy Thai Glass Noodle Stir-Fry

Dinner in 25 minutes: this easy Thai glass noodle stir-fry has chewy noodles, fluffy scrambled eggs, crisp vegetables, and a sharp chili-vinegar punch.

5 from 5 votes

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Thai

Servings

Calories per serving 338 kcal

Ingredients

8.8 oz dry mung bean glass noodles
5 large eggs beaten
2 cups green cabbage thinly sliced
2 cups baby bok choy trim the base, wash, and drain
2 garlic cloves minced
1 shallot sliced
2 tablespoon regular soy sauce or light soy sauce
1 tablespoon dark soy sauce
2 tablespoon fish sauce
⅛ teaspoon black pepper
2 tablespoon vegetable oil or neutral oil

Chili Vinegar Sauce:

1 large red chilli cut into 1-cm pieces
4 tablespoon white vinegar or rice vinegar

Instructions

Place the dry mung bean noodles in warm water for 5 to 10 minutes, until loosened and pliable. Drain well and set aside.
Combine the sliced red chili and white vinegar in a small bowl and set aside.
Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the beaten eggs and scramble until just set but still moist. Remove and set aside.
Add the remaining oil to the pan. Add the shallots, garlic, and cabbage and stir-fry for 1 to 2 minutes.
Add the noodles, regular soy sauce, dark soy sauce, fish sauce, and black pepper. Toss until the noodles are evenly coated and heated through.
Add the baby bok choy and cooked eggs. Toss until combined, then immediately remove from the heat.
Toss the hot noodles with the prepared chili vinegar to taste, then transfer to a serving plate.

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