Serves: 4
Stir–fried Egg Noodles
Cook time: 20 minutes
Rosa's Thai Cafe
Authentic Thai cuisine
stir fries, rice & noodles, vegetarian
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.
Categories: The Classics, Make it, Take it, Share it, Meal planner, Rice & Noodles
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
- Soak the mushrooms in a little hot water for a few minutes until soft.
- Drain and slice the mushrooms, then set aside.
- Place a wok over a medium heat. Add the oil and, when hot, add the egg, stirring constantly.
- Add the garlic and stir-fry until it is golden brown.
- Add the noodles and mix well.
- After a few seconds, add the sugar, light soy sauce, oyster sauce and mushrooms and stir-fry until everything is well combined.
- Finally, add the bean sprouts and spring onions and season with the dark soy sauce.
- Tip the noodles onto 2 serving plates and sprinkle with the white pepper. Serve immediately.
Share This Recipe
LET’S BE FRIENDS!
If you’re as nuts about Thai food as we are, you’re going to want a little dose of foodie news, tips and offers in your inbox every now and again. (Don’t worry, we won’t write too often and would never pass your email to anyone else).
© Copyright 2021 Rosa's Thai Cafe
Web design by Union 10 Design