Stir-fried rice noodles with Croami sauce

Ingredients

• 200 g Dehydrated rice noodles (1 mm) (Soak in cold water for 1 h then drain)
• 2 pcs Eggs (Beaten with salt and pepper)
• 1 pcs Shallot (Finely sliced)
• 2 pcs Garlic cloves (Minced)
• 100 g Soy sprouts (Added at the end of cooking)
• 2 stalks Scallion (green onion) (Cut into ~5 cm sections)
• 15 g Fresh coriander (Coarsely chopped, for garnish)
• 30 ml Fish sauce (Laotian fish sauce)
• 30 ml Light soy sauce (Light soy sauce)
• 15 ml Dark soy sauce (Thick soy sauce)
• 25 g White sugar (Caramelized, can be replaced with palm sugar)
• 15 ml Vegetable oil (For cooking the caramel and the omelette)
• 100 ml Water (Deglazes the caramel)
• 1 pinch Black pepper (To taste)
• 1 pinch Salt (To taste)

Instructions

1. Soak the noodles

   Place the rice noodles in a large bowl of cold water and let soak for 1 hour. Stir occasionally to prevent them from sticking together.

   Time: PT1H

2. Prepare the aromatics

   Thinly slice the shallot, mince the garlic, roughly chop the coriander and cut the scallion into 5 cm sections.

   Time: PT10M

3. Beat the eggs

   Crack the eggs into a bowl, add a pinch of salt and pepper, then beat lightly until homogeneous.

   Time: PT5M

4. Cook the omelette

   Heat a tablespoon of oil in the large pan over low heat. Pour in the beaten eggs, spread into a thin layer and cook without letting it brown. Remove and let cool slightly.

   Time: PT5M

   Temperature: feu doux

5. Cut the omelette

   Cut the omelette into strips about 5 cm long and 1 cm wide.

   Time: PT2M

6. Caramelize the sugar

   In the sauté pan, heat 1 tsp of oil over medium heat, add the white sugar and let melt until it reaches a golden‑amber colour. Be careful not to let it burn.

   Time: PT5M

   Temperature: feu moyen

7. Add shallot and garlic

   Stir in the sliced shallot and minced garlic into the caramel, sauté until they are golden.

   Time: PT2M

   Temperature: feu moyen

8. Prepare the Croami sauce

   Pour in 100 ml of water, the fish sauce, the dark soy sauce and the light soy sauce. Bring to a boil and let simmer 2‑3 minutes for the flavors to meld.

   Time: PT3M

   Temperature: ébullition

9. Reserve most of the sauce

   Transfer 3/4 of the sauce to a bowl, leave 1/4 in the sauté pan for cooking the noodles.

   Time: PT1M

10. Cook the noodles with the sauce

    Drain the soaked noodles, add them to the sauté pan with the remaining quarter of sauce. Using chopsticks, stir quickly until the noodles absorb the sauce.

    Time: PT5M

    Temperature: feu moyen

11. Incorporate the remaining sauce

    Add the reserved three quarters of sauce gradually, mixing after each addition until the noodles are well coated and the sauce is almost fully absorbed.

    Time: PT5M

    Temperature: feu moyen

12. Add the vegetables and scallion

    Turn off the heat, stir in the soy sprouts and scallion sections, mix quickly so everything stays crunchy.

    Time: PT2M

13. Finish with the omelette

    Add the omelette strips, give one final stir to distribute evenly.

    Time: PT2M

14. Plating and serving

    Transfer the noodles to a serving plate, sprinkle with coarsely chopped fresh coriander. Serve immediately, alone or with grilled meat on the side.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

55 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Dehydrated rice noodles (1 mm): Thicker rice vermicelli, Egg rice noodles
• Instead of Eggs: Crumpled tofu
• Instead of Shallot: Small onion
• Instead of Garlic cloves: Garlic powder
• Instead of Soy sprouts: Mung bean sprouts
• Instead of Scallion (green onion): Green onions
• Instead of Fresh coriander: Flat-leaf parsley
• Instead of Fish sauce: Vietnamese fish sauce
• Instead of Light soy sauce: Tamari
• Instead of Dark soy sauce: Dark soy sauce
• Instead of White sugar: Palm sugar
• Instead of Vegetable oil: Peanut oil, sunflower oil
• Instead of Black pepper: White pepper

Equipment Needed

• Large pan (or wok)
• Sauté pan or medium wok
• Chef's knife
• Cutting board
• Mixing bowl
• Wooden spoon or spatula
• Measuring spoons
• Chopsticks (or fork) (optional)
• Serving plate

Critical Steps — Do Not Skip

• Soak the noodles
• Cook the omelette
• Caramelize the sugar
• Prepare the Croami sauce
• Cook the noodles with the sauce
• Incorporate the remaining sauce

Chef Tips from the Video

• Use palm sugar instead of white sugar for a more authentic taste and darker colour.
• Heat the sauté pan before adding the sugar to achieve a more even caramel.
• If you like spicier dishes, add a small amount of finely chopped fresh chili with the garlic.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 1 to 2 days. Reheat over low heat adding a splash of water.

Freezer: Not recommended, noodle texture deteriorates.

Room temperature: Consume immediately, otherwise keep less than 2 hours at room temperature.

Make-Ahead Tips

• Soak the noodles the night before and keep them refrigerated in cold water.
• Prepare the Croami sauce ahead of time and keep it warm in a small container.
• Cook the omelette and cut it into strips before starting to cook the noodles.