Quick & Easy Thai Glass Noodle Stir-Fry

Chewy clear glass noodles stir fried with eggs, cabbage, leafy greens, garlic and shallots in a light savory sauce with a tangy kick from the chili vinegar. This quick and easy Thai glass noodle stir-fry is a great busy weeknight meal in 25 minutes!

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

0.55 lb dry glass noodles (aka mung bean vermicelli or bean thread noodles)
2 cups green cabbage sliced
3 cups Bok Choy or yu choy sum or baby gai-lan
2 cloves garlic minced
1 shallot sliced
5 eggs beaten
2 tablespoon regular soy sauce
1 tablespoon dark soy sauce
2 tablespoon fish sauce
⅛ teaspoon black pepper or white pepper
2 tablespoon vegetable oil or neutral oil

Chilli vinegar

1 red chilli sliced
4 tablespoon white vinegar or rice vinegar or apple cider vinegar

Instructions

Soak your clear glass noodles in warm hot tap water for 5-10 minutes until loose and softened. Strain immediately.
In a small bowl add sliced red chili along with vinegar and let this soak as you work on preparing the other ingredients.
Heat 1 tablespoon vegetable oil in a wok or large skillet on medium high heat. Pour in beaten eggs and scramble them until they take form but remain moist. Do not overcook them. Remove scrambled eggs from pan and set aside.
Add the remaining oil, followed by shallots, cabbage, minced garlic and stir fry for 1-2 minutes.
Toss in the strained noodles. Quickly pour in your regular soy sauce, dark soy sauce, fish sauce and black pepper. Mix everything together until the noodles are coated in brown.
Gently toss in the leafy greens and eggs with the noodles. Remove off the heat immediately.
While the noodles are still in the wok or pan, mix in the chili vinegar. Serve hot and enjoy!

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