Yen Can Cook ~ Baby Bok Choy, Egg & Mung Bean Noodles/Glass Noodles Stir Fry

You might thing of this is a stir fried noodles dish by just looking at the photos. But it’s not, it is a vegetable stir fry with extra ingredients of scrambled egg and mung bean noodles/glass noodles (Dong Fun), just that I added more Tung Fun because I like it! The quantity of the ingredients for this recipe is versatile, feel free to adjust according to your personal preference. 

Check out similar veggie + mung bean noodles stir fry recipe – THIS & THIS.

Ingredients (Serve: 3-4)

300-400g Baby Bok Choy, cut into bite size

2 eggs

1 bundle of mung bean noodles

4 cloves garlic, /minced

Cooking oil

Salt to tast

Sauce

2 tablespoon oyster sauce 

(use vegetarian oyster sauce for vegetarian)

1 teaspoon sugar

20ml water

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Step 1: Soak the mung bean noodles in cold water for 5 minutes until slightly softened. Drain and cut the mung bean noodles in half lengthwise. Set aside.

Step 2: Mix well all ingredients of sauce in a bowl.

Step 3: Whisk eggs in a bowl and heat oil in a wok. Cook eggs, scrambled, until light and fluffy. Remove from heat and separate eggs into small pieces. Set aside. 

Step 4: Add more oil to the wok and saute minced garlic until fragrant. Add in Baby Bok Choy, stir fry for 1-2 minutes until the vegetables are slightly wilted. 

Step 5: Add the sauce mixture (Step 2) and the mung bean noodles (Step 1). Stir and mix everything well. Simmer awhile until the mung bean noodles are soften.  Lastly, add in scrambled egg, stir to combine again. 

Step 6: Add salt to taste. Serve.

HAPPY COOKING!  #stayhealthy #staysafe

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