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!
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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