Ingredients
The following ingredients have 4 Servings
- 2 eggs, lightly beaten, see notes above
- 3 tablespoons soy sauce
- 3 tablespoons fish sauce
- 3 tablespoons brown sugar
- 3 tablespoons unseasoned rice vinegar
- 1 head romaine
- 1/2 teaspoon crushed red pepper flakes (or more if you like heat)
- 1 bunch (4-6) scallions, thinly sliced on the bias (if you wish)
- 1/2 pound fresh mung bean sprouts
- 1 cup roasted cashew or peanuts, roughly chopped
- 8-oz dried wide rice noodles, see notes above
- 2 tablespoons neutral oil
- hot sauce, for serving, optional
Instruction
- Place a large pot of water on to boil.
- , heat a large (11-inches) nonstick skillet over medium heat. Add 1 teaspoon neutral oil. Beat the eggs with a pinch of salt and pour into the center of the pool of oil. Swirl pan so that eggs coat the pan in as thin a layer as the pan will allow. Turn heat to low. Cook 20-30 seconds. The top may not look entirely cooked. Turn off the heat. Roll the egg pancake into a coil and transfer to a board. Thinly slice into ribbons. Set aside. (Video guidance here.)
- Combine the soy sauce, fish sauce, brown sugar, rice vinegar, and 3 tablespoons water in a small bowl. Set aside near your cooktop.
- Slice the Romaine into 1/2-inch pieces, and transfer to a large bowl. Arrange everything else in small bowls near your cooktop: the pepper flakes, scallions, bean sprouts, nuts, eggs.
- (check your package for timing, as each will be different). Taste a noodle for doneness. When done, drain. Do not rinse.
- Add the oil and the pepper flakes, followed immediately by the noodles — be careful adding the noodles as water clinging to them will spatter. Use tongs to quickly coat the noodles in the oil; then add the sauce, and use tongs again to coat them in the sauce. Add everything else: the bean sprouts, scallions, egg, and nuts, and toss to combine. Cook for about a minute total; then pour everything over the Romaine. Toss gently to combine. Serve immediately, passing more hot sauce on the side, if you wish.
