Stir-Fried Noodles with Egg
Quick weeknight noodles tossed with scrambled egg, crisp lettuce, and tofu puffs in a savory sauce. A satisfying one-pan dinner ready in about 30 minutes.
- Total time
- 30 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 8 oz dried egg noodles
- 2 large eggs
- 4 oz tofu puffs
- 2 cups romaine lettuce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 3 tbsp vegetable oil
- 2 cloves garlic
Instructions
- 1
Cook the 8 oz noodles in boiling water until just tender, about 4 minutes. Drain and rinse with cold water to stop cooking.
- 2
Whisk the 2 eggs in a small bowl. Heat 1 tbsp of the oil in a wok or large skillet over medium-high.
- 3
Pour in the eggs and scramble until just set, about 1 minute. Transfer to a plate.
- 4
Add the remaining 2 tbsp oil and 2 minced garlic cloves to the hot pan. Stir-fry until fragrant, about 30 seconds.
- 5
Add the 4 oz tofu puffs and 2 cups torn lettuce. Stir-fry for 1 minute until lettuce wilts slightly.
- 6
Add the noodles, 3 tbsp soy sauce, and 2 tbsp oyster sauce. Toss everything together for 2 minutes until well coated and hot.
- 7
Return the scrambled eggs to the pan, toss gently, and serve immediately.
Tools you’ll need
- Large pot
- Wok or large skillet
- Colander
- Small bowl
- Spatula
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