Editorial sample recipeThai-inspiredbeginnerVegetarianDairy-Free

Thai Glass Noodle And Vegetable Stir-Fry

Name: Thai Glass Noodle And Vegetable Stir-Fry
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Thai-inspired
Ingredients: 150 g Dried mung bean glass noodles, soaked in warm water for 10 minutes and drained; 2 units Large eggs, lightly beaten; 150 g Napa cabbage, shredded; 1 unit Carrot, julienned; 2 tbsp Halal soy sauce; 2 tbsp Halal vegetarian mushroom sauce; 4 cloves Garlic, minced; 1 tsp Sesame oil; 2 tbsp Vegetable oil

Light, translucent glass noodles tossed with scrambled egg, crisp veggies, and garlic in a savory vegetarian-friendly sauce.

Prep: 15 min
Cook: 12 min
Total: 27 min

AI-generated illustration of Thai Glass Noodle And Vegetable Stir-Fry

AI illustration

Technique to learn

Noodle Hydration and Glazing

Pre-softening starch noodles in warm water allows them to absorb flavor-packed liquid sauces quickly during cooking.

Instructions

Step 1: Soak glass noodles in warm water for 10 minutes until soft. Drain thoroughly and cut with kitchen shears into 6-inch lengths.

Step 2: 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.

Step 3: Add remaining oil to the wok and stir-fry minced garlic for 30 seconds until fragrant.

Step 4: Add julienned carrots and shredded napa cabbage. Stir-fry for 2 minutes until vegetables begin to soften.

Step 5: Add soaked glass noodles, soy sauce, vegetarian mushroom sauce, and 2 tablespoons of water. Toss constantly for 2-3 minutes until noodles absorb sauce.

Step 6: Return scrambled eggs to the wok, drizzle with sesame oil, toss well to combine, and serve warm.

Cooking tips

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.

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