Luffa with Cellophane Noodles

Luffa with Cellophane Noodles

This delicious Egg and Cucumber Stir-Fry with Vermicelli is a quick, flavorful dish that combines tender eggs, crisp cucumber, and silky vermicelli noodles for a satisfying meal. Start by frying fluffy egg pancakes with a pinch of salt, then layer them on a plate for later. Aromatic ginger and garlic are stir-fried until fragrant, adding depth to the dish. Thinly shredded cucumber and vermicelli soak up the savory blend of Shaoxing wine and light soy sauce, creating a perfect balance of textures and umami flavors. Finished with a sprinkle of fresh scallions, this stir-fry is light yet hearty, making it an ideal weeknight dinner or a vibrant side dish. Simple ingredients come together for a meal that’s both comforting and full of fresh, vibrant taste. Try it for a quick, restaurant-quality dish at home!

15 Minutes
Medium
4 servings

Ingredients

Metric US
4 serving

Main Ingredients

🥩
eggs
2
🥩
vermicelli
50g (dry)

The aromatics

🧅
cucumber
1 medium (200g)
🧅
scallions
2 stalks (10g)

The sauce & seasonings

🧂
ginger
5g (grated)
🧂
garlic
2 cloves
🧂
Shaoxing wine
1 tbsp

Instructions

1. Step 1

Step 1
Beat eggs with a pinch of salt, add oil and fry into an egg pancake, then place it on a plate.

2. Step 2

Add a small amount of oil, stir-fry ginger until fragrant.

3. Step 3

Add shredded cucumber and vermicelli, pour in garlic, Shaoxing wine, and light soy sauce, stir-fry until the liquid is gone, then serve.

4. Step 4

Sprinkle chopped scallions on top.

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