Thai Stir-Fried Glass Noodles with Pork, Egg and Tomato

What you need

• 100 g (3 1/2 oz) dried mung bean glass noodles
• 150 g (5 oz) ground pork
• 2 eggs
• 3 clove garlic, minced
• 1 tomato, cut into wedges
• 100 g (3 1/2 oz) napa cabbage, shredded
• 3 scallions, cut into 4 cm (1 1/2 in) lengths
• 2 tbsp vegetable oil
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp fish sauce
• 1 tsp sugar
• 60 ml (1/4 cup) water
• 1/2 tsp white pepper, ground
• 1 handful coriander leaves, for serving

Method

Restated from the original video

1. 1

   Soak the noodles in warm tap water until pliable but still slightly firm, about 10 min. Drain and cut them a few times with scissors so they do not tangle.

2. 2

   Stir the oyster sauce, soy sauce, fish sauce, sugar, pepper and water together in a small bowl.

3. 3

   Heat the oil in a wok over high heat. Fry the garlic for 10 seconds, until fragrant.

4. 4

   Add the pork and break it up. Stir-fry until cooked through, with no pink left, 2-3 min.

5. 5

   Push the pork to one side, crack in the eggs and scramble them until just set, about 30 seconds. Stir them into the pork.

6. 6

   Add the tomato and cabbage and stir-fry for 1 min.

7. 7

   Add the noodles and pour in the sauce. Toss constantly until the noodles turn translucent and absorb the liquid, 2-3 min.

8. 8

   Fold in the scallions and cook for 30 seconds more.

9. 9

   Serve hot, topped with the coriander.

Imported from everydaymaven.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.