Rice Noodles With Egg Drop Gravy
This recipe is reminiscent of wat tan hor, a Cantonese, Singaporean and Malaysian meat and fresh rice noodle dish that’s topped with a silky egg gravy. Wat tan means “smooth egg” in Cantonese, describing the velvety gravy that smothers the noodles. In this vegetarian riff, pantry-friendly dry rice noodles are used. The silky texture of the sauce is achieved by adding cornstarch slurry, a common technique in Chinese cooking, followed by beaten eggs, which cook the moment they hit the hot gravy and become long, irregular strands. For extra heartiness, add slices of pan-fried tofu or extra vegetables like broccoli or cauliflower.
From this week’s box you can use a few carrots, feel free to increase the carrot quantity to your liking, the tatsoi or chard, the green foliage atop those spring onions for garnish, and even some carrot greens in place of or in addition to cilantro.
INGREDIENTS
12 ounces thick rice noodles (dry)
3 tablespoons neutral oil (good for high heat)
2 tablespoons soy sauce
1 tablespoon dark soy sauce (see tip at bottom)*
2 cups vegetable stock
1 teaspoon granulated sugar
1 tablespoon cornstarch
2 garlic cloves, finely chopped
1 (1-inch) piece of ginger, peeled and finely chopped
2 carrots, peeled and thinly sliced diagonally
Tatsoi or bok choy (chard too!), sliced lengthwise in half
2 tablespoons oyster sauce (option to use vegetarian stir fry sauce)
2 eggs, beaten
Salt & pepper, to taste
Handful of cilantro leaves and/or chopped onion green tops (can’t let those go to waste!) as garnish (optional)
Directions:
Bring a large pot of salted water to the boil. Add noodles and cook according to package instructions, stirring often, until al dente (still firm to bite). Drain and rinse under cold water until the noodles are completely cool, shaking off as much water as you can.
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 2 tablespoons of oil until it shimmers, continue to add noodles, 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.
Place the vegetable stock, sugar and cornstarch in a small bowl, and stir to combine. Set aside.
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 carrots, stir-fry for 1 minute just to soften slightly, then add the tatsoi, oyster sauce (or substitute), 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.
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.
To serve, place the noodles in serving bowls, and spoon a generous amount of gravy and vegetables over the noodles. Top with cilantro leaves or onion greens, if using.
* 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.
Recipe Source: Adapted from NYT Cooking Recipe