Quick & Easy Vegetable Egg Vermicelli
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
2
-
Calories
988 kcal
-
Course
Main Course
Quick & Easy Vegetable Egg Vermicelli
Report
Chewy rice noodles stir fried with fluffy eggs, tofu, and vegetables in a light savory seasoning. This quick and easy vegetable tofu egg vermicelli is ready in 30 minutes with simple ingredients. Great as a main dish or meal for dinner or lunch!
Share:
Ingredients
- 8.81 oz rice vermicelli dried kind
- 6.17 oz extra-firm tofu diced into ½-inch cubes
- 6 baby bok choy vertically sliced into thin pieces
- 2 green onions chopped into 1 inch segments
- 1 small carrot julienned
- 2 talks celery thinly sliced
- 2 cloves garlic thinly sliced
- 3 large eggs beaten
- 4 tablespoon avocado oil or any neutral oil
- 1 tablespoon dark soy sauce to season the tofu
Noodle Sauce
- 5 tablespoon water cold
- 3 tablespoon Regular soy sauce
- 1 tablespoon white granulated sugar
- 1 teaspoon sesame oil
- ⅛ teaspoon black pepper
Instructions
- In a large bowl with the rice vermicelli, soak them in hot boiling water for 1-2 minutes max until loosened and slightly softened. Strain noodles in a colander and set aside.
- In a medium bowl, season diced with 1 tablespoon of dark soy sauce and mix until the cubes are coated. Set aside.
- In a small bowl, combine the noodle sauce ingredients as listed. Set aside.
- Heat 1 tablespoon avocado oil in a large non-stick pan on medium heat. Fry beaten eggs until they take shape but still look moist. Remove from pan and slice the eggs into bite-sized pieces.
- Add 1 tablespoon of avocado oil into the pan and fry seasoned tofu until they are golden brown on all sides. Reserve the dark soy sauce in the tofu bowl for later. Remove cooked tofu from pan and set aside.
- Add remaining avocado oil into the pan and fry sliced garlic for 10 seconds.
- Toss in carrots, celery, and bok choy. Stir fry until the vegetables have softened.
- Toss in rice noodles with noodle sauce with the reserved dark soy sauce. Stir fry the noodles until they're evenly coated in sauce and there are no liquids left in the pan.
- Lastly toss in eggs, tofu and green onions with the noodles. Remove off heat and serve hot.
Equipments used:
Nutrition Information
Show Details
Calories
988kcal
(49%)
Carbohydrates
127g
(42%)
Protein
28g
(56%)
Fat
40g
(62%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
7g
Monounsaturated Fat
24g
Trans Fat
0.03g
Cholesterol
279mg
(93%)
Sodium
2674mg
(111%)
Potassium
583mg
(17%)
Fiber
8g
(32%)
Sugar
13g
(26%)
Vitamin A
19967IU
(399%)
Vitamin C
158mg
(176%)
Calcium
512mg
(51%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 988 kcal
% Daily Value*
| Calories | 988kcal | 49% |
| Carbohydrates | 127g | 42% |
| Protein | 28g | 56% |
| Fat | 40g | 62% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 279mg | 93% |
| Sodium | 2674mg | 111% |
| Potassium | 583mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 19967IU | 399% |
| Vitamin C | 158mg | 176% |
| Calcium | 512mg | 51% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Vietnamese Rice Vermicelli Noodles with Spring Rolls (Bun Cha Gio)
Asian, Vietnamese
5.0
(27 reviews)
