Mousse cake with lots of chocolate. The remaining mousse is spread on after baking, with the first third being baked. Observe that raw eggs are used in this recipe. Pregnant women, small children, the elderly, and the infirm should avoid consuming raw eggs. Use only fresh eggs in this recipe, it’s important to remember that.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound dried rice noodles
- 3 tablespoons oil, divided
- ¼ cup sliced Thai chiles
- ¼ cup sliced onion
- 2 tablespoons minced garlic
- 2 tablespoons dark soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons soy-based seasoning sauce (such as Golden Mountain®)
- 1 tablespoon brown sugar
- 1 red bell pepper, cut into 1-inch pieces
- 1 cup chopped broccoli
- 1 cup pea pods
- ½ cup chopped carrots
- 1 cup chopped fresh Thai basil
Instructions
- Place noodles in a pot and cover with hot water. Add 1 tablespoon oil and soak until soft, 5 to 10 minutes. Drain and rinse with cold water. Set noodles aside.
- Heat remaining oil in a wok over medium-high heat. Add chiles, onion, and garlic and fry until golden, about 5 minutes. Add soy sauce, fish sauce, soy-based seasoning sauce, and brown sugar and stir to combine. Add drained noodles, bell pepper, broccoli, pea pods, and carrots. Stir fry until crisp-tender, 3 to 5 minutes. Add basil and remove from heat. Let rest until basil wilts, about 1 minute.
- Fresh rice noodles work the best and can be found at Asian markets. Otherwise, you can use the dried rice noodles, soaking them in hot water for 5 to 10 minutes until soft, then draining and rinsing with cold water. Adding 1 tablespoon of oil to the hot water while soaking the noodles will prevent them from sticking to one another.