Egg Noodles With Tofu Recipe

Name: Egg Noodles With Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dried egg noodles; 1/2 teaspoon salt; 3 tablespoons peanut oil; 4 shallots, thinly sliced; 2 garlic cloves, thinly sliced; 1/2 inch piece fresh ginger, finely chopped; 2 tablespoons light soy sauce; 2 fresh tomatoes, peeled and chopped; 2 red chilies, seeded and finely chopped; 2 tablespoons yellow bean sauce; 7 ounces of chinese-style tofu, cut into 16 cubes; 2 eggs, lightly beaten; 3 tablespoons chopped scallions

Servings: persons

8 ounces dried egg noodles
1/2 teaspoon salt
3 tablespoons peanut oil
4 shallots, thinly sliced
2 garlic cloves, thinly sliced
1/2 inch piece fresh ginger, finely chopped
2 tablespoons light soy sauce
2 fresh tomatoes, peeled and chopped
2 red chilies, seeded and finely chopped
2 tablespoons yellow bean sauce
7 ounces of chinese-style tofu, cut into 16 cubes
2 eggs, lightly beaten
3 tablespoons chopped scallions

1
Cook the noodles: boil 5 cups water with the salt and add the noodles. While they are boiling, separate them, with a large fork so that they cook evenly and don't stick together. Let them boil for 3 minutes, then transfer them to a colander and put them under cold running water until they are cool. Leave them in the colander to drain completely.
2
Heat half the oil in a wok and stir-fry the shallots, garlic, and ginger for 2 minutes. Add the soy sauce and tomatoes, and stir for 30 seconds.
3
Add the cold noodles and keep turning and tossing them around until they are hot again. Remove the wok from the heat and cover it, so that the noodles stay warm.
4
In another wok or frying pan, heat the remaining oil and add the chopped chilies and yellow bean sauce. Stir for 2 minutes. Raise the heat and add the lightly beaten eggs and scallions. With a wooden spoon, vigorously stir the mixture until the eggs are scrambled.
5
Transfer the tofu mixture to the wok with the noodles. Heat together over a low heat, stirring and mixing so that everything is evenly hot. Serve at once.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces dried egg noodles, 1/2 teaspoon salt, 3 tablespoons peanut oil, 4 shallots, thinly sliced, and more.

Yes, Egg Noodles With Tofu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Egg Noodles With Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions