A great meal for vegetarians that’s fast, tasty, and filling is stir-fried noodles with egg and tofu. This dish mixes yummy stir-fried noodles with fluffy scrambled egg and firm, protein-rich pan-fried tofu. You can also add different vegetables, so it’s a great way to use up what’s in your fridge. Whether you cook often or are just starting, this easy and delicious stir-fry is a perfect recipe to have.
This recipe was inspired by the Chinese chow mein noodles. The difference is we just use the vegan sauce and plant base ingredients. Despite that, the noodles is still super yummy and nutritious enough. For me when I cook, I always use focus on the fresh ingredients and the balance between protein and veggies.
Stir fried noodles with egg and tofu recipe – a vegetarian delight
Description
This is a quick and satisfying vegetarian meal that's perfect for a weeknight. It combines two great sources of protein—deep-fried tofu and scrambled eggs—with your favorite stir-fried noodles. You'll also toss in a mix of fresh vegetables to add color and crunch, all coated in a savory sauce. The result is a simple, hearty dish that’s full of different textures and big on flavor.
Ingredients
Instructions
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Fry the tofu
Cut 1 pieces of tofu into small pieces. Deep fry them in hot oil until it is crunchy. Deep frying first time when the oil is 150 C degree. Deep the second time when the oil is 180 C degree to get the extra crispy. Use a strainer to get it out.
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Boil the egg noodles
Add water to a pot, bring it to a boil. Add noodles and carrot to the boiling water. Boil about 4 more minutes. Check constantly if the noodles is 90% cooked. Noodles and carrots are hard to boil. So it takes a longer time to boil. Add bokchoy to boil last, because bokchoy is easier to cook.
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Stir fry the noodles and veggies
Add 2 tbsp of oil in the pan. Add minced garlic and ginger to the hot oil. Fry them until it is fragrant. Add 1 beaten egg to the pan, stir it. Cut onion into small pieces then add to the oil with garlic and ginger. Fry them 15 more seconds. Add noodles, bokchoy, fried tofu, add 50 ml of water to the pan. Simmer it, then add the sauce: 1 tbsp of vegan stir fry sauce, 2 tbsp of soya sauce, 1 tsp of sugar, 1 tbsp of dark soya sauce for coloring. Stir fry it for 1 more minute. Add 1 tsp of sesame oil for the fragrance.Â
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Serving
Plate it and add pepper springkle, chopped springonions.
Enjoy
Nutrition Facts
Servings 1
- Amount Per Serving
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 60g20%
- Dietary Fiber 8g32%
- Sugars 5g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- This requires many steps, the key to its success is timing. Do not overcook or undercook the noodles. Tofu should be fry to crunchy without being dry.
- The order of boiling: noodles, carrot, bok choy.
- Balancing the favor by adding the sauce gradually to test if it is salty enough.