Cabbage and Carrot Noodles With Egg
Updated January 29, 2023
Andrew Scrivani for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
8 ounces rice noodles or glass noodles
½ cup chicken or vegetable stock
2 tablespoons soy sauce
2 teaspoons rice vinegar
½ teaspoon sugar
2 tablespoons peanut oil, rice bran oil or canola oil
2 large eggs, beaten
Salt to taste
1 to 2 green chilies, like jalapeño or serrano, minced
2 plump garlic cloves, minced
1 tablespoon minced ginger
4 cups thinly sliced green cabbage
2 cups shredded carrots
1 cup chopped cilantro leaves and stems
⅛ teaspoon freshly ground pepper
Nutritional analysis per serving (4 to 6 servings)
40 grams carbs; 63 milligrams cholesterol; 248 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 3 grams fiber; 454 milligrams sodium; 7 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the noodles in a bowl and cover with warm water. Let sit for 20 minutes, until pliable. Drain in a colander and cut into 6-inch lengths with kitchen scissors. Set aside
- Step 2
Mix together the broth, soy sauce, rice vinegar and sugar in a small bowl
- Step 3
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Meanwhile, beat 1 of the eggs in a bowl and add salt to taste. Swirl 1 teaspoon of the oil into the wok and add the egg, using a rubber spatula to scrape out every last bit. Tilt the wok to spread the egg into a pancake and cook until set, 30 seconds to a minute. Using a metal spatula, flip over the egg pancake and brown it for about 5 seconds, then transfer to a cutting board. Allow to cool and cut into 2-inch-long by ¼-inch-wide slices. Repeat with the other egg
- Step 4
Add the remaining oil to the wok, swirl the pan, then add the garlic, ginger and chili and stir-fry for no more than 10 seconds. Add the cabbage and carrots and stir-fry 1 to 2 minutes, then add the noodles, the broth mixture and salt to taste. Turn the heat down to medium and stir-fry for about 2 minutes, until the noodles are just tender and the broth has evaporated. Sprinkle with salt and pepper, add the eggs and cilantro, and stir-fry for another 30 seconds to a minute. Serve
Advance preparation: You can soak the noodles and prepare the vegetables several hours before making the stir-fry
Private Notes
Comments
I’ve made this recipe a few times and it always comes out well. I add oyster sauce to the broth mixture for more flavor. One thing I’d note is that the recipe says to stir fry until the broth mixture is evaporated, but the cabbage gives off a lot of moisture. You will probably end up with some not that appetizing liquid at the bottom of the pan, though the noodles themselves will be great. I would salt and drain the cabbage before adding it to the pan to avoid the excess brassica moisture.
Actually, what I think you're describing is 'moo shu', pancakes with a cabbage mixture to which various proteins are added - chicken, pork, beef, shrimp or just veggies. They are served with a hoisin type sauce.
Moo Goo Gai Pan is a chicken stir-fry with Chinese cabbage, onion, mushrooms and varied other vegetables depending on the restaurant. It is served in a light, white garlic flavored sauce.
Cook noodles according to package directions - do not use bowl soak method
This recipe never disappoints.
This recipe is tasty. I wish I had read through the comments before starting and had seen the advice not to soak the noodles. I soaked my fine rice noodles and they ended up pretty mushy. I used them anyway. The outcome was a bit like a rice cake texture-still good but not what I was going for. Next time I will cook the noodles separately and add them in at the very end.
As other comments said, needs more garlic, ginger, flavor. I added a little white miso paste and scallions and would add some broccoli or snow peas next time for some different texture in place of some at least a cup of cabbage. What saved it was pouring Trader Joe’s soyaki sauce over it at the table and topping it with chopped peanuts. It also took much longer than the listed times, perhaps b/c I had a huge pan but not a wok.