There is a lot going on at once in this colorful bowl, but when you see that it’s going to work, what fun! The secret to creating this satisfying meal is in the prep and the timing. Start by having all the ingredients and equipment at the ready: a pot with water for boiling the noodles, a wok or large skillet for the vegetables, and a smaller skillet for the eggs. The recipe begins with the sauce and toppings to set aside, so the other components can go piping hot from the stovetop into the serving bowls.
Serves 4
Prep time: 40 minutes
¼ cup soy sauce
2 teaspoons finely grated lime zest
¼ cup fresh lime juice
¼ cup brown sugar
½ teaspoon minced jalapeño or other hot pepper (or Chinese chili paste or hot sauce)
2 teaspoons crushed or minced garlic
¼ cup chopped or thinly sliced fresh basil
¼ cup chopped fresh cilantro
1 cup roasted peanuts, whole or chopped
¼ cup vegetable oil
2 cups sliced scallions (cut into 1-inch pieces)
6 cups thinly sliced broccoli or Chinese broccoli
2 cups chopped fresh tomatoes
2 tablespoons peeled and grated fresh ginger
8 ounces rice stick noodles
1 tablespoon dark sesame oil
4 large eggs, beaten
Make the sauce: In a small bowl, whisk together all the ingredients for the sauce. Put the toppings into individual serving dishes and set the sauce and toppings on the table.
Bring 3 quarts water to a boil.
Meanwhile, heat the vegetable oil in a wok or large skillet. Add the scallions and sauté until they soften. Stir in the broccoli and cook until its color deepens, about 3 minutes. Stir in the tomatoes and ginger, cover, lower the heat, and cook for about 7 minutes, or until the broccoli is tender and the tomatoes juicy.
While the vegetables cook, add the rice noodles to the boiling water. Cook according to the package directions until tender, and then drain.
Meanwhile, heat the dark sesame oil in a skillet. Pour in the beaten eggs and cook until the edges are set, then flip to cook the opposite side. Remove the eggs from the heat and slice into thin strips.
Serve each person a large bowl filled with a bed of noodles, topped with the broccoli and tomatoes, and strips of fried egg. At the table, top with the sauce, fresh herbs, and peanuts.
Congratulations! After all that juggling, you’re an iron chef.
If you want a side dish for this generously portioned meal, choose Sugar Snap Peas with Coconut and Lime just for the fresh crunch it adds. Coconut-Pineapple Sorbet is a refreshing dessert, or just serve a bowl of tangerines or some Asian pears.