Easy Thai Glass Noodle Stir-Fry (25-min. Recipe)

Thai Glass Noodle Stir-Fry. Delicious clear glass noodles stir fried with eggs, cabbage, leafy greens, garlic and shallots in a soy sauce base with a hint of acidity from the chili vinegar. Great for dinner or lunch. Ready in 25 minutes!

5 from 4 votes

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine South-East Asian

Servings

Calories per serving 338 kcal

Ingredients

0.55 lb dry glass noodles (aka mung bean vermicelli or bean thread noodles)
2 cups cabbage sliced
3 cups Bok Choy or leafy greens
1 teaspoon 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
2 tablespoon vegetable oil or neutral oil

Chilli vinegar:

1 red chilli sliced
4 tablespoon white vinegar

Instructions

Soak your clear glass noodles in hot tap water (around 65 degrees C) for at least 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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