You (probably) already have all you need to make RecipeTin’s Thai noodles with egg ribbons

Name: You (probably) already have all you need to make RecipeTin’s Thai noodles with egg ribbons
Cook time: 30 min
Ingredients: 160g dried bean vermicelli noodles, soaked in boiling water for 5 minutes then drained (see note); 6 eggs; ¼ tsp salt; 2 tbsp peanut oil (or other neutral oil); 1 onion, finely sliced; 2 garlic cloves, finely chopped; 1 red capsicum, cut into 7mm strips; 1 bunch Chinese broccoli (gai laan; about 6 stems), cut into 10cm lengths, stems separated from leaves (see note)

www.smh.com.au

Your recipes

Cook Time: 30 minutes

Servings: 4

Author : RecipeTin Eats

the sos series eggs noodles

You (probably) already have all you need to make RecipeTin’s Thai noodles with egg ribbons

Ingredients

Remove All · Remove Spices · Remove Staples

160 grams dried bean vermicelli noodles, soaked in boiling water for 5 minutes then drained (see note)6 eggs¼ tsp salt2 tbsp peanut oil (or other neutral oil)1 onion, finely sliced2 garlic cloves, finely chopped1 red capsicum, cut into 7mm strips1 bunch Chinese broccoli (gai laan; about 6 stems), cut into 10cm lengths, stems separated from leaves (see note)

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Whisk together eggs and salt. Heat ½ tablespoon of the oil in a 30cm nonstick frying pan over high heat. Pour in half the egg, swirl to spread, cook until surface is set, slide out onto cutting board. Repeat with another ½ tablespoon of oil and remaining egg. When cool enough to handle, roll up and slice into 1cm-wide strips – egg ribbons!

Step 2

Heat the last 1 tablespoon of oil. Cook onion, garlic, capsicum and gai laan stems for 1 minute. Add gai laan leaves and toss for 1 minute. Add noodles then pour the sauce over. Toss for a good 2 minutes to allow the sauce to soak into the noodles and get a bit of caramelisation on them.

Step 3

Finally, gently toss through the egg ribbons. Some will break – that’s OK! Serve immediately.