Midnight Glass Noodle Stir-Fry
Slippery, translucent glass noodles wok-tossed with egg, crunchy vegetables, and savory ground pork in a caramelized soy and oyster sauce glaze. The noodles soak up every drop of the umami-rich sauce while maintaining their signature springy, slurpable texture -- a street food staple that comes together faster than you can set the table.
Ingredients
- 5 oz dried glass noodles (mung bean vermicelli)
- 1/2 lb ground pork
- 2 eggs, lightly beaten
- 1 medium carrot, julienned
+ 12 more ingredients
Instructions
Soak the glass noodles in room temperature water for 10-15 minutes until pliable but still slightly firm. Drain and cut with scissors into manageable lengths (about 6 inches). Do not over-soak.
Mix the soy sauce, oyster sauce, dark soy sauce, sugar, and white pepper in a small bowl to make the sauce.
Heat 1 tablespoon of oil in a wok over high heat. Pour in the beaten eggs and scramble them into large, fluffy curds. Remove and set aside.
Add the remaining tablespoon of oil to the wok. Fry the garlic for 10 seconds, then add the ground pork. Break it up and stir-fry until no longer pink, about 3 minutes.
Add the carrot and wood ear mushrooms. Stir-fry for 1 minute.
Add the drained glass noodles and the sauce mixture. Toss vigorously with tongs or chopsticks, lifting and turning the noodles to coat them evenly. Cook for 2 minutes.
Add the napa cabbage, tomato wedges, and green onions. Toss for 30 seconds until the cabbage barely wilts.
Return the scrambled eggs to the wok and fold them through. Plate immediately and garnish with fresh cilantro.
Nutrition Estimate
Per serving • Estimated by Blinner AI