Veggie Malaysian Stir Fry Noodles
A quick and easy stir fried noodle recipe that is sweet, savory and vegetarian-friendly!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Course, Side Dish
Cuisine: Malaysian
Servings: 4 servings
Calories: 647kcal
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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: 1g | Calories: 647kcal | Carbohydrates: 86g | Protein: 21g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1301mg | Potassium: 229mg | Fiber: 4g | Sugar: 9g | Vitamin A: 707IU | Vitamin C: 51mg | Calcium: 190mg | Iron: 3mg