Ingredients

The following ingredients have 5 Servings
  • 8 ounces rice noodles or glass noodles
  • 1/2 cup chicken or vegetable stock
  • 2 tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon sugar
  • 2 tablespoons peanut oil, rice bran oil or canola oil
  • 2 large eggs, beaten
  • Salt to taste
  • 1 to 2 green chilies, like jalapeño or serrano, minced
  • 2 plump garlic cloves, minced
  • 1 tablespoon minced ginger
  • 4 cups thinly sliced green cabbage
  • 2 cups shredded carrots
  • 1 cup chopped cilantro leaves and stems
  • 1/8 teaspoon freshly ground pepper

Instruction

  • Place the noodles in a bowl and cover with warm water. Let sit for 20 minutes, until pliable. Drain in a colander and cut into 6-inch lengths with kitchen scissors. Set aside
  • Mix together the broth, soy sauce, rice vinegar and sugar in a small bowl
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Meanwhile, beat 1 of the eggs in a bowl and add salt to taste. Swirl 1 teaspoon of the oil into the wok and add the egg, using a rubber spatula to scrape out every last bit. Tilt the wok to spread the egg into a pancake and cook until set, 30 seconds to a minute. Using a metal spatula, flip over the egg pancake and brown it for about 5 seconds, then transfer to a cutting board. Allow to cool and cut into 2-inch-long by 1/4-inch-wide slices. Repeat with the other egg
  • Add the remaining oil to the wok, swirl the pan, then add the garlic, ginger and chili and stir-fry for no more than 10 seconds. Add the cabbage and carrots and stir-fry 1 to 2 minutes, then add the noodles, the broth mixture and salt to taste. Turn the heat down to medium and stir-fry for about 2 minutes, until the noodles are just tender and the broth has evaporated. Sprinkle with salt and pepper, add the eggs and cilantro, and stir-fry for another 30 seconds to a minute. Serve