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Mmmm this popular Thai street food means noodles fried in soy sauce. Traditionally made with chicken, this version goes vegan with  Butler Soy Curls and JUSTEGG. I bought extra wide rice noodles, vegan oyster sauce and vegan fish sauce at my local Asian market but all 3 can be found on Amazon. This recipe calls for dark soy sauce, which stains the noodles, but regular soy sauce can be used.


1/2 bag soy curls(4oz)

7 oz wide rice stick noodles

1/2 cup JUSTEGG

6 stems Chinese broccoli(gai lan), or any other Asian greens

2 cloves garlic, minced

Chili crisp for serving


1 Tbsp dark soy sauce

2 Tbsp vegan oyster flavored sauce(vegetarian stirfry sauce)

1 tsp vegan fish sauce

2 Tbsp soy sauce/tamari

1 Tbsp rice vinegar

1 Tbsp coconut or brown sugar

3 Tbsp water


1. In a bowl, soak soy curls in nearly boiling water for 10 minutes. Drain, squeeze liquid out and pat dry.

2. Cook noodles according to packet directions, drain and rinse in cold water. Set aside.

3. Prepare sauce by combining soy sauces, oyster flavored sauce, fishless sauce, vinegar, sugar and water. Mix well to dissolve sugar.

4. In a large skillet over medium heat with 2 tsp oil. Pour in JUSTEGG, swirl to coat base. Cook until mostly set, then flip and continue cook another minute. Slide onto cutting board. To create ribbons, roll up loosely then slice into 1/2" pieces. Set aside. *Alternatively, just scramble JUSTEGG then chop.

5. Place skillet/wok over high heat with 2 Tbsp of oil. Add soy curls and stirfry until slightly browned approximately 3 to 4 minutes. Add Chinese broccoli stems and continue to stirfry another 3 to 4 minutes; adding 1-2 Tbsp water then covering to steam veggies for 1 minute. Remove cover and add garlic; stirfry for 1 minute. Add broccoli leaves, stirfry until just wilted, approximately 2 minutes. Remove mixture from skillet. Set aside.

6. Return skillet to high heat with 2 Tbsp oil. Add noodles, toss then add sauce to coat noodles. Continue to cook noodles and sauce until sauce begins to caramelize onto noodles, approximately 2 to 3 minutes. Return soy curl mixture and JUSTEGG to skillet, and toss to combine. **Add 2-3 Tbsp water if needed. Serve immediately. Top with chili crisp if desired.

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