Rice Noodles With Egg Drop Gravy  Recipe (2024)

Nice and straightforward recipe, which invites substitutions (e.g., for cilantro-phobes). As Ms. McKinnon recommends, extra protein in the form of tofu (or meat) would make this a one-dish meal. "Regular" soy sauce= light. Dark has added caramel/molasses, See garlicdelight.com/difference-dark-light-soy-sauce/

Prakash, who are you? I always read your cooking notes -- highly enlightening and helpful to boot.

Shirataki are made with a jelly (97% water, see Wikipedia) where the non-digestible carbohydrate comes from a tuber, Amorphophallus konjac, which gained notoriety when some children choked to death after swallowing konjac fruit jellies whole.You can substitute them, though I don't see why, unless you're trying to lose weight.RE: directions- follow package instructions. Some brands call for parboiling to remove preservatives, others need no cooking.

Do NOT try this with a Le Creuset skillet! Even with oil, the noodles stuck to the pan almost immediately. I cooked the rest of the dish in a wok--next time I'll use the wok for the noodles, too (once I've re-seasoned it), since I no longer have a cast-iron pan.

Added cubed tofu at the same time as the bok choy. Tasty and worked as a one-dish dinner. Watch noodles better when they’re in the pan—they started to stick halfway through even though the pan was very well seasoned.

I made this tonight. Unfortunately I did not have wide rice noodles so I used rice noodle vermicelli.I added scallion and half a hot pepper. I didn’t have cilantro, which I love.This dish turned out incredible but I would use wide noodles next time.

I enjoyed the textures of this dish but felt it needed a little more oomph at the end; for that reason, I would say *don’t skimp on the ginger!* We added white pepper at the end (yum) and some red chili flakes.

This was delicious! I love the creamy egg gravy. We added chanterelle mushrooms which worked really well. Next time will try to get the noodles more charred because it was the best where we achieved that.

Used dried rice noodles. Soaked 45 minutes per package instructions. Cooked in a well-seasoned wok and had no sticking issues, Added shrimp. Almost skipped the ginger and garlic since I was feeling lazy but didn't and was rewarded. An easy, delicious dinner that will absolutely join the regular rotation.

Hi all, I’d like to make this recipe vegan. Any suggestions for a swap for the eggs? Thanks.

Really tasty! But not without the challenge of the noodles really sticking to the pot. Had to do many substitutions as I did not have things on hand. Used miso soup broth, yellow zucchini and broccoli. And parsley instead of cilantro.

I used a nonstick wok but my noodles clumped together into a solid mass. Not sure where I went wrong. As Hetty suggests, I bulked my dish with the addition pea tips, baby cremini mushrooms. Very tasty and will make again.

I made this last night and it turned out quite well. I didn't have dark soy or molasses, so added agave syrup to regular soy (it was good, tho I know not quite the same).I used a non-stick wok, which worked well; got a bit of char on the noodles (still had to watch for turning), and added curried tofu along with the bok choy.I only had medium-width noodles but they worked well. The main change I'd make is to double the broth. We loved the flavor and there wasn't enough. I like it more soupy.

This is great- Really easy. Wok is a must because of sticking. We used rice noodles, couldn’t find wide. Very easy to double-batch!!! Low-sodium soy sauce was ‘just flavorful enough’

Made as specified, except cut back on the amount of noodles and bok choy a bit since there's just two in my household. Coarsely chopped the bok choy because I find it awkward to eat when quartered. Added baked tofu. A very enjoyable dinner!

Delicious! Added green onion with the garlic and ginger and broccoli with the carrot. Added an extra cup of water to get it a bit more soupy. Definitely will make again.

Turned out really tasty, but nest time, I would do the noodles last so they stay crispy. As they cooled, they lost that crunch.

Use wok for the vegetables

This is a pantry-friendly comfort food - but with the thrill of not tasting like our usual roster of comfort foods. I had no bok choy, so doubled the carrots, and added an extra egg to get it closer to a one-dish main. For the wide rice noodles, I poured boiling water over and left them just long enough to soften, then stir fried according to the directions - which led to the rice noodles being toothsome with a little crunch. Trader Joe's chili crisp on top!

Made as instructed. Added tofu as suggested. Rave reviews!

this dish was the bomb. worth the major clean-up and I mean I made a mess. Snow's fallin, temps are droppin, this soup was slap shot from the blue-line. Thanks