High Protein Fried Egg Noodles
Elevate your weeknight dinner game with these flavorful High Protein Fried Egg Noodles! This easy and nutritious recipe combines tender egg noodles, golden tofu, and scrambled eggs, all tossed with vibrant stir-fried vegetables like carrots and red bell peppers. A savory soy-sesame sauce infused with garlic and a hint of chili brings bold umami flavor to every bite, while a finishing sprinkle of sesame seeds adds a delightful crunch. Ready in just 35 minutes, this dish is packed with protein and perfect for busy weeknights or meal prep. Serve it hot and garnish with fresh green onions for an irresistible, wholesome meal that satisfies any noodle lover's cravings!
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Recipe Information
Ingredients
- 300 grams Egg noodles
- 200 grams Firm tofu
- 4 large Eggs
- 1 medium Carrot
- 1 medium Red bell pepper
- 3 stalks Green onions
- 2 cloves Garlic
- 4 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Olive oil
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 0.25 teaspoon Chili flakes
- 1 tablespoon Sesame seeds
Instructions
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente, then drain and set aside.
While the noodles are cooking, press the tofu to remove excess moisture, then cut it into small cubes.
Peel the carrot and julienne it. Slice the red bell pepper into thin strips. Chop the green onions, separating the white parts from the green. Mince the garlic.
In a large non-stick skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Add the white parts of the green onions and garlic, sautéing until fragrant, about 1 minute.
Add the carrot and red bell pepper to the skillet and stir-fry for 2-3 minutes until they start to soften.
Push the vegetables to one side of the skillet and crack the eggs into the empty side. Season with salt and pepper. Scramble the eggs, then combine them with the vegetables once they start to set.
Return the cooked tofu to the skillet, and add the cooked egg noodles.
In a small bowl, mix the soy sauce, sesame oil, and chili flakes. Pour the sauce over the noodle mix, stirring well to coat everything evenly.
Add the green parts of the green onions and stir-fry everything together for 2 more minutes.
Sprinkle sesame seeds over the noodles, give it one last toss, and serve hot.
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 16.5 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 5051 mg | 220% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 12.1 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 553 mg | 43% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1497 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
