Veggie Malaysian Stir Fry Noodles
A quick and easy stir fried noodle recipe that is sweet, savory and vegetarian-friendly!
Servings: 4 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.
Nutrition
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
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