Rice Noodles With Egg Drop Gravy
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- Kosher salt and black pepper
- 12ounces thick dried rice noodles
- 3tablespoons neutral oil, such as grapeseed or canola
- 2tablespoons soy sauce
- 1tablespoon dark soy sauce (see Tip)
- 2cups vegetable stock
- 1teaspoon granulated sugar
- 1tablespoon cornstarch
- 2garlic cloves, finely chopped
- 1(1-inch) piece of ginger, peeled and finely chopped
- 1carrot, peeled and thinly sliced diagonally
- 4heads baby bok choy (about 12 ounces), trimmed and sliced lengthwise into 4 pieces
- 2tablespoons vegetarian stir-fry sauce or oyster sauce
- 2eggs, beaten
- Handful of cilantro leaves (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
494 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 81 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 11 grams protein; 1129 milligrams sodium
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.
Powered byPreparation
- Step 1
Bring a large pot of salted water to the boil. Add noodles and cook according to package instructions, stirring often, until al dente. Drain and rinse under cold water until the noodles are completely cool, shaking off as much water as you can.
- Step 2
Heat a large, well-seasoned cast-iron skillet (a nonstick pan will work, too, but you won’t necessarily get the same smoky flavor) on medium-high until it is very hot, then add the noodles, 2 tablespoons of oil, 1 tablespoon of soy sauce and the dark soy sauce, and, toss to coat the noodles using tongs or chopsticks. Fry for 3 to 4 minutes, mostly undisturbed, but tossing every minute or so until there is a nice char on some of the noodles. (If your pan is not well-seasoned, the noodles may stick, so toss the noodles after every minute to prevent sticking.) Remove noodles from the pan and set aside. Wipe out the pan.
- Step 3
Place the vegetable stock, sugar and cornstarch in a small bowl, and stir to combine. Set aside.
- Step 4
To the same skillet, add the remaining 1 tablespoon neutral oil along with the garlic and ginger, and stir for 30 seconds until fragrant. Add the carrot, stir-fry for 1 minute just to soften slightly, then add the baby bok choy, stir-fry or oyster sauce, and the remaining 1 tablespoon soy sauce, and toss. Stir the cornstarch and vegetable stock mixture, then pour it into the skillet, and stir until it comes to a boil and thickens, 1 to 3 minutes.
- Step 5
Very slowly trickle the beaten eggs into the gravy in a circular motion (no need to stir). Cook the eggs until set, 30 to 60 seconds from when you start pouring. Remove from the heat. Taste and season with salt and pepper, if needed.
- Step 6
To serve, place the noodles in serving bowls, and spoon a generous amount of gravy and vegetables over the noodles. Top with cilantro leaves, if using.
Tip
- To replicate ¼ cup dark soy sauce using regular or light soy sauce, combine ¼ cup regular or light soy sauce with 2 teaspoons molasses.
Private Notes
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Cooking Notes
Prakash Nadkarni
Nice and straightforward recipe, which invites substitutions (e.g., for cilantro-phobes). As Ms. McKinnon recommends, extra protein in the form of tofu (or meat) would make this a one-dish meal. "Regular" soy sauce= light. Dark has added caramel/molasses, See garlicdelight.com/difference-dark-light-soy-sauce/
AmyK
Prakash, who are you? I always read your cooking notes -- highly enlightening and helpful to boot.
Prakash Nadkarni
Shirataki are made with a jelly (97% water, see Wikipedia) where the non-digestible carbohydrate comes from a tuber, Amorphophallus konjac, which gained notoriety when some children choked to death after swallowing konjac fruit jellies whole. You can substitute them, though I don't see why, unless you're trying to lose weight. RE: directions- follow package instructions. Some brands call for parboiling to remove preservatives, others need no cooking.
Mark
Do NOT try this with a Le Creuset skillet! Even with oil, the noodles stuck to the pan almost immediately. I cooked the rest of the dish in a wok--next time I'll use the wok for the noodles, too (once I've re-seasoned it), since I no longer have a cast-iron pan.
Kate
Added cubed tofu at the same time as the bok choy. Tasty and worked as a one-dish dinner. Watch noodles better when they’re in the pan—they started to stick halfway through even though the pan was very well seasoned.
bonnie
I made this tonight. Unfortunately I did not have wide rice noodles so I used rice noodle vermicelli. I added scallion and half a hot pepper. I didn’t have cilantro, which I love. This dish turned out incredible but I would use wide noodles next time.
Kimberly
I enjoyed the textures of this dish but felt it needed a little more oomph at the end; for that reason, I would say *don’t skimp on the ginger!* We added white pepper at the end (yum) and some red chili flakes.
s.shoham
This was delicious! I love the creamy egg gravy. We added chanterelle mushrooms which worked really well. Next time will try to get the noodles more charred because it was the best where we achieved that.
Sapelo
Used dried rice noodles. Soaked 45 minutes per package instructions. Cooked in a well-seasoned wok and had no sticking issues, Added shrimp. Almost skipped the ginger and garlic since I was feeling lazy but didn't and was rewarded. An easy, delicious dinner that will absolutely join the regular rotation.
Deborah C
Hi all, I’d like to make this recipe vegan. Any suggestions for a swap for the eggs? Thanks.
Jill Mollenhauer
Really tasty! But not without the challenge of the noodles really sticking to the pot. Had to do many substitutions as I did not have things on hand. Used miso soup broth, yellow zucchini and broccoli. And parsley instead of cilantro.
Andrew
I used a nonstick wok but my noodles clumped together into a solid mass. Not sure where I went wrong. As Hetty suggests, I bulked my dish with the addition pea tips, baby cremini mushrooms. Very tasty and will make again.
Tamsyn
I made this last night and it turned out quite well. I didn't have dark soy or molasses, so added agave syrup to regular soy (it was good, tho I know not quite the same). I used a non-stick wok, which worked well; got a bit of char on the noodles (still had to watch for turning), and added curried tofu along with the bok choy. I only had medium-width noodles but they worked well. The main change I'd make is to double the broth. We loved the flavor and there wasn't enough. I like it more soupy.
Lisa
This is great- Really easy. Wok is a must because of sticking. We used rice noodles, couldn’t find wide. Very easy to double-batch!!! Low-sodium soy sauce was ‘just flavorful enough’
KB
Made as specified, except cut back on the amount of noodles and bok choy a bit since there's just two in my household. Coarsely chopped the bok choy because I find it awkward to eat when quartered. Added baked tofu. A very enjoyable dinner!
Josie
Delicious! Added green onion with the garlic and ginger and broccoli with the carrot. Added an extra cup of water to get it a bit more soupy. Definitely will make again.
Donna
Turned out really tasty, but nest time, I would do the noodles last so they stay crispy. As they cooled, they lost that crunch.
alex
Use wok for the vegetables
Hollie T.
This is a pantry-friendly comfort food - but with the thrill of not tasting like our usual roster of comfort foods. I had no bok choy, so doubled the carrots, and added an extra egg to get it closer to a one-dish main. For the wide rice noodles, I poured boiling water over and left them just long enough to soften, then stir fried according to the directions - which led to the rice noodles being toothsome with a little crunch. Trader Joe's chili crisp on top!
KF Napa
Made as instructed. Added tofu as suggested. Rave reviews!
tuffy
this dish was the bomb. worth the major clean-up and I mean I made a mess. Snow's fallin, temps are droppin, this soup was slap shot from the blue-line. Thanks
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