High Protein Fried Rice Noodles
Elevate your weeknight dinner routine with this flavorful and nutrient-packed High Protein Fried Rice Noodles recipe! Perfectly chewy rice noodles are stir-fried with golden cubes of pan-fried tofu, scrambled eggs, and a medley of colorful vegetables like carrots, bell peppers, and bean sprouts, creating a balanced dish that’s as satisfying as it is wholesome. Infused with the savory umami of soy sauce and oyster sauce, and finished with aromatic sesame oil, this dish is a protein-rich powerhouse ideal for vegetarians and anyone seeking a healthy, quick meal. Garnish with lime wedges, chopped peanuts, and fresh green onions for added texture and zing. Ready in just 35 minutes, this easy and delicious recipe serves as the perfect fusion of vibrant flavors and effortless cooking techniques.
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Recipe Information
Ingredients
- 200 grams rice noodles
- 250 grams firm tofu
- 2 tablespoons vegetable oil
- 2 whole eggs
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 3 stalks green onion, sliced
- 1 medium carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon ginger, finely minced
- 100 grams bean sprouts
- 1 teaspoon sesame oil
- 1 whole lime, cut into wedges
- 30 grams roasted unsalted peanuts, chopped (optional)
Instructions
Start by preparing the rice noodles according to the package instructions, usually by soaking them in hot water for about 8-10 minutes. Drain and set aside.
While the noodles are soaking, press the tofu to remove excess water. Wrap the tofu in a clean kitchen towel and press it with something heavy for about 10 minutes.
Cut the tofu into small cubes. Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and pan-fry for 5-7 minutes until golden brown on all sides. Remove the tofu from the skillet and set aside.
In the same skillet, pour another tablespoon of vegetable oil and add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
Add the julienned carrot, sliced red bell pepper, and just the white part of the sliced green onions to the skillet. Stir-fry for 2-3 minutes until they are slightly tender.
Push the vegetables to one side of the skillet. Crack the eggs into the empty side and scramble until cooked through. Mix them with the vegetables.
Add the cooked rice noodles, pan-fried tofu, soy sauce, and oyster sauce to the skillet. Toss everything together to combine well and heat through.
Lastly, add the bean sprouts and sauté everything for another minute. Drizzle with sesame oil for added flavor.
Remove from heat and serve immediately, garnished with the green part of the sliced green onions, lime wedges, and chopped peanuts if desired.
Nutrition Facts
Calories |
1269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2914 mg | 127% | |
| Total Carbohydrate | 99.6 g | 36% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 20.2 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 602 mg | 46% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1783 mg | 38% | |
*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.
