High Protein Fried Egg Noodles

Elevate your weeknight dinner game with this irresistible High Protein Fried Egg Noodles recipe, packed with bold flavors and nourishing ingredients. Featuring tender egg noodles, golden crispy tofu, and protein-rich scrambled eggs, this stir-fry is a satisfying fusion of taste and texture. Bright pops of color come from julienned carrots and vibrant red bell peppers, while the aromatic blend of garlic, green onions, and a savory sesame-soy sauce ties everything together. A sprinkle of sesame seeds and a hint of chili flakes add the perfect finishing touch to this quick and easy meal, ready in just 35 minutes. Perfect for busy weeknights, this high-protein dish is balanced, flavorful, and guaranteed to please the whole family!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

While the noodles are cooking, press the tofu to remove excess moisture, then cut it into small cubes.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Add the carrot and red bell pepper to the skillet and stir-fry for 2-3 minutes until they start to soften.

Step 7

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.

Step 8

Return the cooked tofu to the skillet, and add the cooked egg noodles.

Step 9

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.

Step 10

Add the green parts of the green onions and stir-fry everything together for 2 more minutes.

Step 11

Sprinkle sesame seeds over the noodles, give it one last toss, and serve hot.

Nutrition Facts

Serving size	(1066.7g)

Amount per serving	% Daily Value*
Calories	1539.6

Total Fat 96.5g	0%
Saturated Fat 17.9g	0%
Polyunsaturated Fat 16.5g
Cholesterol 831mg	0%
Sodium 5050.8mg	0%
Total Carbohydrate 104.2g	0%
Dietary Fiber 13.4g	0%
Total Sugars 12.1g
Protein 70.4g	0%

Vitamin D 164.3IU	0%
Calcium 553.0mg	0%
Iron 14.2mg	0%
Potassium 1496.7mg	0%

*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.

Source of Calories

Fat: 55.4%

Protein: 18.0%

Carbs: 26.6%