High Protein Fried Rice Noodles

Elevate your stir-fry game with this High Protein Fried Rice Noodles recipe, a vibrant and nutrient-packed dish that’s perfect for busy weeknights or meal prepping. Featuring a hearty blend of golden pan-fried tofu, scrambled eggs, and crisp vegetables like carrots, red bell peppers, and bean sprouts, this recipe delivers an irresistible balance of flavors and textures. Tossed in a savory umami-rich sauce made with soy and oyster sauce, and finished with a fragrant drizzle of sesame oil, it’s a satisfying, protein-loaded twist on classic rice noodles. Ready in just 35 minutes, this easy, vegetarian-friendly dish is as versatile as it is delicious—garnish with lime wedges for a zesty finish or add chopped peanuts for an optional crunch. Perfect for high-protein dinner ideas, quick one-pan meals, or healthy takeout alternatives!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Lastly, add the bean sprouts and sauté everything for another minute. Drizzle with sesame oil for added flavor.

Step 9

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

Serving size	(1118.7g)

Amount per serving	% Daily Value*
Calories	1268.8

Total Fat 78.0g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 22.8g
Cholesterol 372mg	0%
Sodium 2914.4mg	0%
Total Carbohydrate 99.6g	0%
Dietary Fiber 17.4g	0%
Total Sugars 20.2g
Protein 61.7g	0%

Vitamin D 82IU	0%
Calcium 601.6mg	0%
Iron 9.9mg	0%
Potassium 1783.2mg	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: 52.1%

Protein: 18.3%

Carbs: 29.6%