Wide rice noodles get that signature wok-charred edge here, tossed in a savory-sweet glaze built from coconut aminos, a touch of maple syrup, and a bright hit of rice vinegar. Broccoli, bok choy, and julienned carrot go in for quick, high-heat stir-frying so they stay crisp-tender and vivid, and a scramble of egg folds right into the noodles for richness in every bite. Garlic and ginger hit the hot oil first, building that unmistakable takeout-style aroma before the vegetables ever touch the pan. Finished with scallions, a crack of white pepper, and fresh lime and cilantro at the table, this one delivers all the smoky, saucy satisfaction of the classic dish. It's a solid pick for a vegetarian dinner rotation, easy to pull together in one wok and ready in well under thirty minutes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Place the rice noodles in a large bowl and cover with boiling water. Soak for 8–10 minutes, until pliable and just barely tender but still with some resistance — they will finish cooking in the wok. Drain and toss with 1 tsp of the avocado oil to prevent sticking. Set aside.
In a small bowl, whisk together the coconut aminos, fish sauce, maple syrup, and rice vinegar until combined. Set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
