Thai Glass Noodle Stir-Fry

Method

1. 1

   Soften the noodles

   Place the noodles in a heatproof bowl, cover with hot water and soak off the heat for 8 to 10 minutes, until pliable but still slightly firm. Drain well and snip once or twice with kitchen scissors.

2. 2

   Mix the sauce

   Stir the soy sauce, oyster sauce, sugar and water together in a small bowl for 1 minute, until the sugar dissolves.

3. 3

   Cook the chicken

   Heat 1 tablespoon of oil in a wok or large frying pan over high heat for 1 minute, until shimmering. Add the chicken and stir-fry for 4 to 6 minutes, until cooked through and the thickest pieces reach 74°C.

4. 4

   Cook the egg

   Push the chicken to the side, add the beaten egg and cook over medium-high heat for 1 to 2 minutes, stirring gently, until just set.

5. 5

   Stir-fry the vegetables

   Add the remaining oil, garlic, carrot and cabbage. Stir-fry over high heat for 2 to 3 minutes, until the garlic smells fragrant and the vegetables are just softened but still crisp.

6. 6

   Toss with noodles and sauce

   Add the drained noodles and sauce. Toss over medium-high heat for 2 to 3 minutes, until the noodles are glossy, hot throughout and have absorbed most of the sauce.

7. 7

   Adjust the texture

   If the pan looks dry before the noodles soften, add a splash of water.

8. 8

   Finish and serve

   Stir in the spring onions over low heat for 30 seconds, until just wilted. Serve hot with lime wedges for squeezing over.

Tips

• Use a large wok or frying pan so the vegetables can stir-fry rather than steam.
• Have the ingredients ready before heating the pan, as the cooking moves quickly.
• Keep the egg to one side of the pan so it sets without overcooking the chicken.

Swaps

• Use thinly sliced pork or prawns instead of chicken, adjusting cooking time until cooked through.
• Swap the white cabbage for finely sliced pak choi or green cabbage.
• Use chopped coriander in place of spring onions, if preferred.

Storing

Refrigerate leftovers in an airtight container for up to 2 days and reheat in a pan with a splash of water until hot throughout.