Imported from the web

Rice Noodles With Egg Drop Gravy

Name: Rice Noodles With Egg Drop Gravy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: Kosher salt and black pepper (To taste, for seasoning the cooking water and finished gravy); 12 oz Thick dried rice noodles; 3 tbsp Neutral oil (Such as grapeseed or canola; divided); 2 tbsp Soy sauce (Divided); 1 tbsp Dark soy sauce (See source tip); 2 cup Vegetable stock; 1 tsp Granulated sugar; 1 tbsp Cornstarch; 2 cloves Garlic (Finely chopped); 1 piece Ginger (A 1-inch piece, peeled and finely chopped); 1 Carrot (Peeled and thinly sliced diagonally); 4 heads Baby bok choy (About 12 ounces; trimmed and sliced lengthwise into 4 pieces); 2 tbsp Vegetarian stir-fry sauce or oyster sauce; 2 Eggs (Beaten); Cilantro leaves (A handful, optional)

Recipe by Hetty Lui McKinnon

Imported by Niki Su on SeeMeCook

Thick rice noodles are pan-fried until lightly charred, then topped with tender vegetables and a silky vegetarian egg-drop gravy. The dish is a pantry-friendly riff on Cantonese, Singaporean, and Malaysian wat tan hor.

4 servings30 minEast Asian

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Ingredients

Kosher salt and black pepper (To taste, for seasoning the cooking water and finished gravy)
12 oz Thick dried rice noodles
3 tbsp Neutral oil (Such as grapeseed or canola; divided)
2 tbsp Soy sauce (Divided)
1 tbsp Dark soy sauce (See source tip)
2 cup Vegetable stock
1 tsp Granulated sugar
1 tbsp Cornstarch
2 cloves Garlic (Finely chopped)
1 piece Ginger (A 1-inch piece, peeled and finely chopped)
1 Carrot (Peeled and thinly sliced diagonally)
4 heads Baby bok choy (About 12 ounces; trimmed and sliced lengthwise into 4 pieces)
2 tbsp Vegetarian stir-fry sauce or oyster sauce
2 Eggs (Beaten)
Cilantro leaves (A handful, optional)

Steps

1
Bring a large pot of salted water to a boil. Add the rice noodles and cook according to the package instructions, stirring often, until al dente. Drain, then rinse under cold water until completely cool; shake off as much excess water as possible.
2
Heat a large, well-seasoned cast-iron skillet over medium-high heat until very hot. A nonstick skillet may also be used, though it may not produce the same smoky flavor.
3
Add the cooled noodles, 2 tablespoons of the neutral oil, 1 tablespoon of the soy sauce, and the dark soy sauce to the hot skillet. Toss with tongs or chopsticks to coat.
4
Fry the noodles for 3 to 4 minutes, leaving them mostly undisturbed and tossing about once each minute, until some noodles develop a pleasant char. If the skillet is not well seasoned and the noodles stick, toss them after every minute to prevent sticking.
5
Remove the noodles from the skillet and set them aside. Wipe out the skillet.
6
In a small bowl, stir together the vegetable stock, granulated sugar, and cornstarch. Set the mixture aside.
7
Return the skillet to the heat. Add the remaining 1 tablespoon neutral oil, garlic, and ginger. Stir for 30 seconds, until fragrant.
8
Add the carrot and stir-fry for 1 minute, just until slightly softened.
9
Add the baby bok choy, vegetarian stir-fry sauce or oyster sauce, and remaining 1 tablespoon soy sauce. Toss to combine.
10
Stir the stock-and-cornstarch mixture again, then pour it into the skillet. Stir until the gravy reaches a boil and thickens, 1 to 3 minutes.
11
Very slowly trickle the beaten eggs into the hot gravy in a circular motion. Do not stir. Cook until the eggs are set, 30 to 60 seconds from the beginning of the pour.
12
Remove the skillet from the heat. Taste the gravy and season with kosher salt and black pepper if needed.
13
Divide the noodles among serving bowls. Spoon a generous amount of gravy and vegetables over each portion, then top with cilantro leaves if using.

Notes

The source suggests adding pan-fried tofu or extra vegetables such as broccoli or cauliflower for extra heartiness. Nutrition is an estimate and may vary by brands and sauces.