![Julienne Carrot Salad](https://static01.nyt.com/images/2014/04/03/dining/carrotsalad/carrotsalad-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Stir-Fried Vegetarian Glass Noodles, Malaysian Hawker Style
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- For the noodles:
- 3ounces dried glass noodles
- For the cooking sauce:
- 2tablespoons tamarind paste
- 2teaspoons soy sauce
- 1teaspoon Indonesian sweet soy sauce, preferably ABC brand
- 1teaspoon oyster sauce (optional)
- 1teaspoon sesame oil
- ½teaspoon hot chili paste
- For the garnish sauce:
- 2tablespoons Thai chili sauce
- 1tablespoon fresh lime juice
- ½fresh Thai bird chili pepper, seeded and minced
- 1clove garlic, minced
- To finish and serve:
- 3tablespoons canola or other vegetable oil
- 1large egg
- 2cloves garlic, minced
- ½cup julienned carrot, in 1½-inch lengths
- ½cup Chinese garlic chives or other chives, in 1½-inch lengths
- ½cup trimmed, julienned green beans, in 1½-inch lengths
- 1cup bean sprouts
- ½lime, cut into wedges.
Preparation
- Step 1
For the noodles: Soak the dried glass noodles in 4 cups of warm water for 30 minutes. Drain and set aside. While the noodles are soaking, prepare the cooking sauce and the garnish sauce.
- Step 2
For the cooking sauce: In a small bowl, mix the tamarind paste with 3 tablespoons water. Using a metal spoon or your fingers, break the tamarind into small pieces to infuse the water. Allow to sit for a few minutes. Place a small strainer over a clean bowl, and strain the tamarind mixture, squeezing on it to remove all liquid; discard the solids. There will be 1 to 1½ tablespoons of a slightly thick liquid. Add the soy sauce, sweet soy sauce, oyster sauce, sesame oil, and hot chili paste. Mix well, and set aside.
- Step 3
For the garnish sauce: In a small bowl, mix together the chili sauce, lime juice, minced fresh chili, and garlic. Set aside.
- Step 4
To finish and serve: Place a wok or large sauté pan over medium-high heat. Add 2 tablespoons of the canola oil, and heat until shimmering. Add the egg, and when the bottom and edge are starting to form a crust, flip it, and stir fry until golden and almost crisp, breaking into rough strands. Add remaining 1 tablespoon oil. Add garlic and cook until fragrant but not brown, about 30 seconds. Add carrot, chives and green beans and stir-fry until crisp-tender, 1 to 2 minutes. Add noodles and continue to stir vigorously to keep the noodles from sticking, about 2 minutes. Add cooking sauce and bean sprouts; toss well and stir-fry for 1 to 2 minutes. Drizzle the garnish sauce on top of the noodles as desired, and serve with lime wedges on the side.
Private Notes
Cooking Notes
Loved the flavors; however, this is not a 1 serving dish. I will cut the glass noodles amount in half next time, add a bit more bean sprouts and green beans and keep the sauce the same.
Absolutely wonderful! I agree with a previous commenter that the egg is key. I found it to be fairly easy to prepare, and I will make it again. Maybe with some tofu next time.
This was shockingly good! Just wondering why nobody else is raving about it. Easy, quick and delicious.
This was absolutely delicious, for me at least the quantity was absolutely fine as it was so yummy! The very crispy fried egg is an integral part of the dish so don’t leave it out, same with the chili/garlic dressing, although I did also add some coriander as I had some available in my fridge. Can’t wait to try this again!
Loved the flavors; however, this is not a 1 serving dish. I will cut the glass noodles amount in half next time, add a bit more bean sprouts and green beans and keep the sauce the same.
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