Vietnamese Stir-Fried Rice Noodles with Crispy Tofu and Egg

By Sprig Originals ✓ · cooked up in Sprig

A weeknight-friendly take on Vietnam's vegetarian noodle plate: wide rice noodles tossed in a glossy soy-mushroom sauce that delivers the savory depth fish sauce usually provides. Pan-crisped tofu cubes and ribbons of scrambled egg carry the protein, while bean sprouts and garlic chives go in during the last thirty seconds so they stay snappy. The whole thing comes together in about twenty minutes of actual cooking once your mise en place is lined up beside the pan.

Ingredients

• 4 dried shiitake mushrooms
• 3/4 cup boiling water
• 3 tablespoons soy sauce
• 1 tablespoon vegetarian mushroom stir-fry sauce or vegetarian oyster sauce
• 2 teaspoons dark soy sauce
• 2 teaspoons light brown sugar
• 2 teaspoons rice vinegar
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon freshly ground black pepper

• 14 ounces extra-firm tofu, drained
• 1 tablespoon cornstarch
• 1/4 teaspoon kosher salt
• 3 tablespoons neutral oil, such as canola or peanut
• 3 large eggs, beaten with a pinch of salt

• 12 ounces dried wide flat rice noodles (banh pho, 1/4-inch)
• 4 cloves garlic, thinly sliced
• 1 tablespoon minced fresh ginger
• 1 medium yellow onion, sliced into thin wedges
• 1 medium carrot, cut into thin matchsticks
• 3 cups napa cabbage, sliced 1/2-inch thick
• 2 cups mung bean sprouts
• 1 cup garlic chives or scallions, cut into 2-inch lengths

• 1/2 cup fresh cilantro leaves
• 1 lime, cut into wedges
• 2 tablespoons roasted peanuts, roughly chopped
• 1 red Fresno or jalapeño chile, thinly sliced (optional)

Instructions

1. Put the dried shiitakes in a heatproof bowl or measuring cup and cover with the 3/4 cup boiling water. Weigh them down with a small plate and steep 20 minutes, until fully softened. Lift the mushrooms out, squeeze them over the bowl, then trim off the stems and slice the caps thinly. Reserve the soaking liquid — that dark, savory broth is what replaces fish sauce here.
2. Measure 1/2 cup of the mushroom soaking liquid into a small bowl, leaving any grit behind. Whisk in the soy sauce, vegetarian mushroom or oyster sauce, dark soy sauce, brown sugar, rice vinegar, sesame oil, and black pepper. Set the sauce next to the stove.
3. Press the tofu: wrap the block in a clean kitchen towel, set it on a plate, and rest a heavy skillet or a few cans on top for 15 minutes. Cut into 3/4-inch cubes, pat dry, then toss gently in a bowl with the cornstarch and 1/4 teaspoon salt until lightly coated.
4. Soak the rice noodles in a large bowl of very hot tap water for 15 to 20 minutes, until pliable and bendable but still firm and a little chalky at the center — they will finish cooking in the pan. Drain well, rinse briefly with cold water, drain again, and toss with 1 teaspoon of the neutral oil so they don't clump. Overcooking here is the one mistake that will ruin the dish.
5. Heat 2 tablespoons of the neutral oil in a 12-inch nonstick or carbon-steel skillet over medium-high until it shimmers. Add the tofu in a single layer and cook undisturbed for 3 to 4 minutes, until deeply golden on the bottom. Turn the cubes and continue 4 to 6 minutes more, flipping occasionally, until crisp on at least three sides. Transfer to a plate.
6. Wipe the pan, add 1 teaspoon oil, and set over medium heat. Pour in the beaten eggs, let them set for 20 seconds, then push and fold with a spatula for another 30 to 45 seconds until just barely cooked and still glossy. Slide onto the tofu plate and break into large ribbons with the spatula.
7. Return the pan to high heat with the remaining 2 teaspoons oil. Add the garlic, ginger, and sliced shiitake caps and stir constantly for 30 seconds, until fragrant but not browned. Add the onion wedges and carrot matchsticks and stir-fry 2 minutes, then the napa cabbage and stir-fry 2 minutes more, until the cabbage has wilted but the ribs still snap.
8. Add the drained noodles and pour the sauce evenly over the top. Toss with tongs and a spatula, lifting from the bottom, for 2 to 3 minutes, until every strand is uniformly caramel-colored and the noodles are tender and slightly chewy. If the pan looks dry or the noodles stick, splash in the leftover mushroom liquid 2 tablespoons at a time.
9. Return the tofu and egg to the pan, add the bean sprouts and garlic chives, and toss just 30 to 45 seconds — you want the sprouts heated through but still crunchy. Taste and adjust with a splash more soy sauce or a pinch of sugar.
10. Pile onto a warm platter or into four bowls. Scatter with cilantro, chopped peanuts, and chile if using, and serve immediately with lime wedges for squeezing at the table.

Chef's tips

Nutrition (per serving, estimated)

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