Sweet-Tart Rice Noodles, Bamboo Shoots, and Eggs

Preparation info

  • Serves


    as a side dish

    Appears in

    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    This light and fluffy stir-fry acts as both starch and vegetable complement to broiled chicken, roasted pork, or sautéed seafood. Deceptively monochromatic, the peachy noodles hide crunchy bamboo strands and creamy egg morsels. To serve as a vegetable meal for two, add another egg and top with roasted, salted, chopped almonds.


    • ½ pound thin dried rice noodles (vermicelli)
    • About ½ pound Basic Bamboo Shoots
    • 1 tablespoon tomato paste
    • 3 tablespoons fish sauce
    • 2 tablespoons sugar
    • 3 tablespoons distilled vinegar
    • 4 medium scallions (green onions)
    • 2 eggs
    • 1 tablespoon Asian (dark) sesame oil
    • 2 tablespoons plus 1 teaspoon peanut or vegetable oil
    • 1 small garlic clove, minced
    • 3 to 4 tablespoons slivered cilantro (coriander) or basil leaves


      1. Soak noodles in warm water to cover until flexible and tender but still too springy to eat, about 20 minutes.
      2. Meanwhile, cut prepared bamboo shoots into long thin strips. Blend tomato paste, fish sauce, sugar, and vinegar. Cut pale part of scallions into thin slices; set aside. Cut greens at an angle into very thin strips. Whisk eggs with sesame oil.
      3. Drain noodles. With scissors, cut into shorter lengths, as desired. Toss with 1 tablespoon peanut oil.
      4. Heat wok over high heat. Add 1 tablespoon peanut oil and tip to coat pan. Spread bamboo shoots in single layer in wok and brown, tossing occasionally, about 3 minutes. Add pale scallion parts and toss 1 minute. Reduce heat to moderate.
      5. Add garlic and noodles and toss a moment. Add seasoning liquid and scallion greens. Toss until shoots and pale part of scallions are evenly colored.
      6. Push contents of wok to one side. Spoon in remaining 1 teaspoon oil, then eggs, spreading in a thin layer. When nearly set, gently fold and break up into noodles to mix evenly, adding cilantro during last few folds. Scoop into warmed dish.