The Perfect Lockdown Recipe: Glass Noodle Stir-Fry!

Method11 steps · about 35 min

1. 1

   Step 1: Soak glass noodles (80 g) in room temperature water for 7-10 minutes until soft and pliable. Pour the water off, then cut the noodles in halfs or thirds with scissors to shorten them.

   Soak glass noodles · 10 minUses 80 g glass noodles · room-temperature water for soaking glass noodles

2. 2

   Step 2: To make the sauce, in a small bowl, mix together oyster sauce (2 Tbsp), soy sauce (1 Tbsp), Golden Mountain sauce (½ Tbsp) and sugar (1 Tbsp). Keep the water separate but have it ready on the side when you're cooking.

   Uses 2 Tbsp oyster sauce · 1 Tbsp soy sauce · ½ Tbsp Golden Mountain sauce (or sub Maggi Seasoning or more soy sauce) · 1 Tbsp sugar

3. 3

   Step 3: Add oil to a wok or a large saute pan (preferably non-stick) and heat it on medium heat.

   Uses enough stir-fry oil to coat wok

4. 4

   Step 4: Add garlic (5–6 clove), onions (¼), pepper and cook until the garlic starts to turn golden.

   Uses 5–6 clove garlic · ¼ large onion, cut into strips · ½ tsp ground white or black pepper · neutral oil heated over medium heat

5. 5

   Step 5: Add the meat, turn the heat up to medium high and cook just until about 80% done.

   Uses 150 g ground pork · aromatics cooked until garlic starts golden

6. 6

   Step 6: Add the cabbage (1.5 cup) and carrot (½ cup), about 2 tsp of the sauce, and cook for a minute to wilt the veggies.

   Wilt vegetables · 1 minUses ½ cup carrot, halved lengthwise and thinly sliced on a bias (about half a carrot) · 1.5 cup cabbage · ground pork broken up and cooked about eighty percent, to finish in the following steps · about two teaspoons of the mixed oyster, soy, Golden Mountain and sugar sauce

7. 7

   Step 7: Add the soaked, drained noodles and pour over the remaining sauce. Rinse the sauce bowl with about 3 tbsp of the water and add it to the wok. Toss until the noodles have absorbed the sauce and both noodles and meat are fully cooked.

   Uses initial 3 tbsp sauce water · cabbage and carrot wilted one minute with pork and first two teaspoons sauce · soft pliable noodles drained and cut shorter · remaining sauce after two teaspoons used for vegetables

8. 8

   Step 8: Once the noodles have absorbed all the sauce, give it a taste to see if the noodles are done to your liking. If you want them softer, add another splash of water and toss them until they're dry again

   Uses more of the ¼–½ cup water allowance only if needed;3 tbsp already used · noodles cooked in sauce with pork cooked through

9. 9

   Step 9: Push the noodles to one side and add a little extra oil to the empty space. Add the eggs (2) to the space, then move the pan so the eggs are centered on the burner and the noodles are a bit off heat. Let the eggs set a bit, then scramble them slightly just to get a marbling of the whites and yolks. Once the eggs are about half way cooked, put the noodles on top of the eggs and let it sit without stirring for another 30 seconds to cook the eggs, then flip and tossing everything together.

   Set eggs under noodles · 1 minUses 2 eggs (you can also add 3 for extra protein) · a little additional share of oil for eggs · noodles checked tender after any water adjustments

10. 10

    Step 10: Add tomatoes (1 cup) and toss just to heat through for 10-15 seconds.

    Heat drained tomatoes · 1 minUses 1 cup canned diced tomatoes, drained well · noodles combined with eggs cooked after thirty-second covered set

11. 11

    Step 11: Plate, top with green onions or cilantro, and serve immediately!

    Uses Optional garnish: Green onions or cilantro · stirfry with well-drained tomatoes heated ten to fifteen seconds