Stir–fried Egg Noodles


Serves: 4

Prep time: 20 minutes

Difficulty: Super Easy


This Chinese-Thai noodle stir-fry is a popular dish during Tesakan Kin Jay, a vegetarian festival celebrated across Thailand during the ninth lunar month of the year (typically September/October). It’s an easy recipe to make and mushroom-garlic flavour combo is delicious.

 



Ingredients

  • 100g (4oz) dried perfume (huong) mushrooms (available from Asian supermarkets)
  • 6 tablespoons vegetable oil 2 eggs, beaten
  • 4 garlic cloves, chopped
  • 400g (14oz) fresh egg noodles
  • 4 tablespoons sugar
  • 2 tablespoons light soy sauce
  • 2 tablespoons oyster sauce
  • 40g (1.5oz) bean sprouts
  • 4 spring onions, chopped
  • 2 teaspoons dark soy sauce
  • Pinch of white pepper

Method

  1. Soak the mushrooms in a little hot water for a few minutes until soft.
  2. Drain and slice the mushrooms, then set aside.
  3. Place a wok over a medium heat. Add the oil and, when hot, add the egg, stirring constantly.
  4. Add the garlic and stir-fry until it is golden brown.
  5. Add the noodles and mix well.
  6. After a few seconds, add the sugar, light soy sauce, oyster sauce and mushrooms and stir-fry until everything is well combined.
  7. Finally, add the bean sprouts and spring onions and season with the dark soy sauce.
  8. Tip the noodles onto 2 serving plates and sprinkle with the white pepper. Serve immediately.


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