Vegan Fried Egg Noodles
Elevate your next meal with this vibrant and satisfying Vegan Fried Egg Noodles recipe, a plant-based twist on a beloved classic! Featuring perfectly pan-fried tofu cubes, tender rice noodles, and a medley of colorful vegetables like red bell pepper, carrot, and baby spinach, this dish offers a balance of textures and bold flavors. Infused with savory soy sauce, aromatic garlic, and a hint of ginger, every bite is a flavorful journey. This quick and easy recipe comes together in just 35 minutes, making it perfect for busy weeknight dinners or meal prep. Garnish with fresh green onions and enjoy a wholesome, dairy-free, and egg-free noodle stir-fry that's sure to delight vegans and non-vegans alike. Keywords: vegan fried egg noodles, plant-based stir-fry, tofu noodle recipe, easy vegan dinner, dairy-free noodles.
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Recipe Information
Ingredients
- 12 oz Rice noodles
- 8 oz Tofu
- 3 tbsp Soy sauce
- 2 tbsp Sesame oil
- 3 Garlic cloves, minced
- 1 tsp Ginger, minced
- 1 Red bell pepper, julienned
- 1 Carrot, julienned
- 3 Green onions, chopped
- 2 cups Baby spinach
- 1 cup Bean sprouts
- 2 tbsp Canola oil
- 1 tbsp Cornstarch
- 0.5 tsp Black pepper
Instructions
Cook the rice noodles according to package instructions, drain and set aside.
Pat the tofu dry with paper towels and cut it into small cubes. Toss the tofu cubes with cornstarch to coat evenly.
Heat 1 tablespoon of canola oil in a large pan over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of canola oil. Add garlic and ginger and sauté for about 30 seconds until fragrant.
Add the red bell pepper and carrot and sauté for 3-4 minutes until they start to soften.
Stir in the soy sauce and sesame oil, and then add the cooked rice noodles, tossing to combine with the vegetables.
Add the baby spinach, bean sprouts, and cooked tofu to the pan. Stir-fry everything together for about 2-3 more minutes, until the spinach is wilted and everything is well combined.
Season with black pepper to taste, garnish with chopped green onions, and serve immediately. Enjoy your vegan fried egg noodles!
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2788 mg | 121% | |
| Total Carbohydrate | 149.4 g | 54% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 21.4 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1167 mg | 90% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2268 mg | 48% | |
*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.
