Stir-Fried Noodles with Egg Recipe
A vegan stir-fried noodles with egg-style tofu recipe featuring tender noodles, crisp vegetables, and a savory, umami-rich sauce for quick meals.
Ingredients
- 8 oz rice noodles or wheat noodles
- 1 cup firm tofu crumbled to resemble scrambled eggs
- 1 cup broccoli florets
- 1 cup bell peppers sliced
- 1 cup carrots julienned
- 2 garlic cloves minced
- 1 tsp grated ginger
- 2 tbsp soy sauce or tamari
- 1 tbsp sesame oil
- 2 tbsp chopped green onions for garnish
Instructions
- Cook noodles according to package instructions; drain and set aside.
- Heat sesame oil in wok over medium-high heat.
- Add garlic and ginger; sauté 1 minute until fragrant.
- Add broccoli, bell peppers, and carrots; stir-fry 3–4 minutes until crisp-tender.
- Add crumbled tofu and noodles; toss with soy sauce until evenly coated.
- Cook 2–3 minutes until heated through and flavors meld.
- Garnish with green onions before serving.
Notes
Nutritional Values (per serving)
- Calories: 340
- Total Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 18g
Vitamins & Minerals (per serving, approx.)
- Iron: 18%
- Calcium: 15%
- Vitamin A: 25%
- Vitamin C: 30%
- Magnesium: 12%
Tips to Enhance Flavor
- Press tofu for 10 minutes to remove excess moisture for fluffier texture.
- Add a dash of chili flakes or sriracha for subtle heat.
- Sprinkle toasted sesame seeds or crushed peanuts for extra crunch.