Name: Sweet-Tart Rice Noodles, Bamboo Shoots, and Eggs
Yield: Serves 4 as a side dish
Cuisine: Asian
Ingredients: 2 tablespoons sugar; 3 tablespoons distilled vinegar; 2 eggs; 4 medium scallions (green onions); 1 tablespoon Asian (dark) sesame oil; About ½ pound Basic Bamboo Shoots; ½ pound thin dried rice noodles (vermicelli); 3 tablespoons fish sauce; 1 tablespoon tomato paste; 3 to 4 tablespoons slivered cilantro (coriander) or basil leaves; 1 small garlic clove, minced; 2 tablespoons plus 1 teaspoon peanut or vegetable oil

Preparation info

Serves
4
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.

Ingredients

½ pound thin dried rice noodles (vermicelli)
About ½ pound Basic Bamboo Shoots

Method

Soak noodles in warm water to cover until flexible and tender but still too springy to eat, about 20 minutes.
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.