Malaysian Noodles
Get dinner ready quickly with this Malaysian Noodles recipe! Packed with tofu, crunchy veggies, and sweet-savory sauce—so tasty and simple!
Servings: servings
Calories: 647kcal
Ingredients
Sauce:
- 3 tablespoons dark soy sauce
- 2 tablespoons black bean sauce
- 1 tablespoon hoisin sauce
- 1 ½ tablespoons granulated sugar
Malaysian Noodles:
- 12 oz package wide flat rice noodles dry
- 4 tablespoons vegetable oil
- 16 oz firm tofu cut into 1 inch cubes
- 3 eggs beaten
- 1 cup bean sprouts
- ¼ cup (2 oz) red bell pepper julienned
- ¼ cup (2 oz) yellow bell pepper julienned
- salt to taste
- pepper to taste
- 1 green onion sliced
- 1 teaspoon sesame oil
Instructions
- Soak the dried rice noodles in a large bowl with warm water for 30 minutes, then drain and set aside.
- In a small bowl, combine all the sauce ingredients and set aside.
- In a large pan over medium heat, oil and allow it to heat up.
- Then add the tofu and fry until tofu is golden brown on all sides.
- Push the tofu on the side and add the beaten egg.
- Allow it to cook for 30 seconds before scrambling
- Toss in rice noodles, bean sprouts, red and yellow bell peppers.
- Stir fry for 3 minutes on high heat and keep stirring, about 5 minutes
- Pour in the sauce mixture and stir to coat the noodles and the vegetables evenly.
- Season with salt and pepper to taste.
- Garnish with green onions and drizzle with sesame oil and serve hot.
Serving: 1servingCalories: 647kcalCarbohydrates: 86gProtein: 21gFat: 24gSaturated Fat: 13gTrans Fat: 1gCholesterol: 123mgSodium: 1301mgPotassium: 229mgFiber: 4gSugar: 9gVitamin A: 707IUVitamin C: 51mgCalcium: 190mgIron: 3mg
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