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Soak your clear glass noodles in hot water (65 degrees C, hot tap water is sufficient) for at least 10 minutes until loose and softened. Strain immediately.
In a small bowl add sliced red chili along with vinegar and let this soak as you work on preparing the other ingredients.
Then in a hot wok or pan set on medium high heat, add only 1 tbsp of avocado oil. Pour in whisked eggs and let this cook for about 1-2 minutes or just until the eggs form shape and are still slightly wet looking. They should be smooth and luscious, not dry. Remove from pan and set aside.
Back into the pan, add the remaining avocado oil, followed by shallots, cabbage, minced garlic and mix for 1-2 minutes.
Toss in the strained noodles. Quickly pour in your soy sauce, dark soy sauce, fish sauce and black pepper. Throw in the leafy greens. Mix everything together until the noodles are coated in brown egg.
Gently mix in your cooked eggs until it’s distributed through the noodles. Remove off the heat immediately.
While the noodles are still in the wok or pan, mix in the chili vinegar. Serve hot and enjoy!