Rice Noodles with Eggs, Broccoli, and Dark Soy Sauce

Recently, one of my neighbors was giving away a bunch of vegetarian cookbooks. In the pile was Real Vegetarian Thai by Nancie McDermott, a cookbook I know my mother owns and likes.

The first recipe I tried was this rice noodle dish from page 164. Nancie describes the dish as easy to prepare and indeed it was. I could see myself making this on a weeknight when I want something comforting and indulgent as an alternative to ordering take out.

The recipe calls for a dark sweet soy sauce called si-yu but offers an alternative combo of regular soy sauce and brown sugar. I used this option since I didn’t have si-yu. But next time I go to the asian market I’ll be looking for si-yu so I can try making this again. The other change I made was reducing the oil. Nancie calls for 3 tbsp. I only used 4 tsp. Next time I think I’d try cutting it to 1 tbsp since the dish was still pretty high calorie.

I followed the timing of the dish carefully and the veggies came out crisp, just like I like them. The flavor of the dish was peppery and savory. And the eggs add a creamy aspect. Very yummy. Nancie calls for offering chili vinegar as a condiment, but I didn’t have any. So instead I used about a teaspoon of rice vinegar on each bowl, which added to the flavor. I’d like to pick up chili vinegar for the next time I make this.

Update: So far I’ve made this twice, once for myself and once for my sister’s family while in Germany. It was a hit both times. Easy, tasty, filling, and indulgent. A very good weeknight dish indeed. The only issue we had with the dish was the ratio of pasta to broccoli. Everyone, including my seven-year-old niece, agreed it needed more broccoli. Although I think I messed up the proportions when I made it for my sister’s family, so it probably was more that than the recipe. Still, I’d do 4 cups of broccoli instead of 3 and probably 7 ounces of pasta instead of 8 and see how that went. The other issue I had both times was volume. Flipping this recipe without a big wok is really hard. Next time I’m going to try making it in my cast iron dutch oven and see how that goes instead.

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