Stir-Fried Vegetarian Glass Noodles, Malaysian Hawker Style

• For the noodles:
• 3 ounces dried glass noodles
• For the cooking sauce:
• 2 tablespoons tamarind paste
• 2 teaspoons soy sauce
• 1 teaspoon Indonesian sweet soy sauce, preferably ABC brand
• 1 teaspoon oyster sauce (optional)
• 1 teaspoon sesame oil
• 1/2 teaspoon hot chili paste
• For the garnish sauce:
• 2 tablespoons Thai chili sauce
• 1 tablespoon fresh lime juice
• 1/2 fresh Thai bird chili pepper, seeded and minced
• 1 clove garlic, minced
• To finish and serve:
• 3 tablespoons canola or other vegetable oil
• 1 large egg
• 2 cloves garlic, minced
• 1/2 cup julienned carrot, in 1 1/2-inch lengths
• 1/2 cup Chinese garlic chives or other chives, in 1 1/2-inch lengths
• 1/2 cup trimmed, julienned green beans, in 1 1/2-inch lengths
• 1 cup bean sprouts
• 1/2 lime, cut into wedges.

1. For the noodles: Soak the dried glass noodles in 4 cups of warm water for 30 minutes.
2. Drain and set aside.
3. While the noodles are soaking, prepare the cooking sauce and the garnish sauce.
4. For the cooking sauce: In a small bowl, mix the tamarind paste with 3 tablespoons water.
5. Using a metal spoon or your fingers, break the tamarind into small pieces to infuse the water.
6. Allow to sit for a few minutes.
7. Place a small strainer over a clean bowl, and strain the tamarind mixture, squeezing on it to remove all liquid; discard the solids.
8. There will be 1 to 1 1/2 tablespoons of a slightly thick liquid.
9. Add the soy sauce, sweet soy sauce, oyster sauce, sesame oil, and hot chili paste.
10. Mix well, and set aside.
11. For the garnish sauce: In a small bowl, mix together the chili sauce, lime juice, minced fresh chili, and garlic.
12. Set aside.
13. To finish and serve: Place a wok or large saute pan over medium-high heat.
14. Add 2 tablespoons of the canola oil, and heat until shimmering.
15. Add the egg, and when the bottom and edge are starting to form a crust, flip it, and stir fry until golden and almost crisp, breaking into rough strands.
16. Add remaining 1 tablespoon oil.
17. Add garlic and cook until fragrant but not brown, about 30 seconds.
18. Add carrot, chives and green beans and stir-fry until crisp-tender, 1 to 2 minutes.
19. Add noodles and continue to stir vigorously to keep the noodles from sticking, about 2 minutes.
20. Add cooking sauce and bean sprouts; toss well and stir-fry for 1 to 2 minutes.
21. Drizzle the garnish sauce on top of the noodles as desired, and serve with lime wedges on the side.

noodles, glass noodles, cooking sauce, tamarind paste, soy sauce, sweet soy sauce, oyster sauce, sesame oil, hot chili paste, chili sauce, lime juice, fresh thai bird chili pepper, clove garlic, vegetable oil, egg, garlic, carrot, chinese garlic, green beans, bean sprouts, lime

Taken from cooking.nytimes.com/recipes/1015660 (may not work)