Scrambled Eggs with Glass Noodles

Scrambled Eggs with Glass Noodles

My daughter’s all-time favorite is Mushroom and Minced Meat Stir Fry. Scrambled Eggs with Glass Noodles is another of her favorite. I had to make it for her last weekend when she came home for the Thanksgiving break. So here is another simple, easy, and tasty dish that I hope she will cook when she moves out to the apartment next year. This is a dish I remember my sister used to cook for me back home.

  • Prep Time: 10 Minutes
  • Cook Time:10 Minutes
  • Serves: 5


  • Two bundles of glass noodles
  • 5 Eggs
  • 1 Tbsp minced garlic
  • 1/2 cup chopped green onions
  • 1/2 cup chopped cilantro
  • 1 tsp white pepper
  • 3/4 tsp salt
  • 1 tsp light soy sauce
  • 3 Tbsp oil
  • Fried shallots for garnish


  1. Soak glass noodles in hot water for one minute until softened. Drain and snip it with scissors to shorter length.
  2. Beat eggs in a bowl with 1/4 tsp salt and 1/2 tsp white pepper.
  3. Heat oil in wok over medium high heat, fry minced garlic until it starts to turn brown.
  4. Add drained glass noodle and stir fry for a minute.
  5. Add eggs and scramble until the mixture is loose and dry; use the spatula to loosen the eggs and noodles if they start to clump together.
  6. Sprinkle the remaining salt, pepper, green onions, and cilantro.
  7. Fry for another minute and turn off heat.
  8. Transfer to a dish and serve hot. Garnish with fried shallots and dash of white pepper.


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