Vegetable Egg Vermicelli. Delicious, flavourful stringy noodles paired together with some veggies and eggs. Perfect for lunch or dinner.
This is a recipe passed down to me from my grandmother. I remember when I was a very young girl and she would make this dish and it was one of my favourites.
She would crisp up the noodles. The black pepper also accentuates the taste so don’t skip out on that. My grandma wouldn’t add the same veggies in her version but I did for extra protein, nutrient and fibre.
Other related recipes you may like!
Curry Singapore Vermicelli
Fried Vegetable Vermicelli
Tofu Egg Pad Thai
Pad See Ew Woon Sen
How to keep your noodles chewy?
The key to keeping these noodles springy is to pre-soak them in in warm water for 5-7 minutes and strain them.
I would not suggest boiling your noodles as this can cause them to become soggy since you’re cooking them again in the pan.
For this recipe
I’m also cooking with free-range organic eggs by Burnbrae Farms, extra firm organic non-GMO tofu by Soyganic and avocado oil by Chosen Foods.
I always use avocado oil for high temperature cooking as it’s neutral in taste and healthier for the skin. I avoid vegetable oil at all costs because it’s hard to confirm if it is sourced from Oil Palm Trees. The Oil Palm Industry is associated with many global issues like climate change, habitat loss, deforestation and animal cruelty. Usually palm oil trees are burn down the trees to harvest that oil. By burning down trees, all the greenhouse gases that have been absorbed over thousands of years are sent back into the atmosphere deteriorating our ozone layer by ten fold, furthering global warming. So this is why I avoid vegetable oil in the event that in contains Palm oil.
Give it a try!
Well I hope you give my Vegetable Egg Vermicelli recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Christie
Vegetable Egg Vermicelli
Ingredients
- 250 g of dried vermicelli soaked in warm water
- 175 g of extra firm non GMO tofu diced
- 6 pieces of shanghai baby bok choy sliced
- 2 stalks of green onion chopped
- 1 carrot peeled and chopped
- 2 celery stalks sliced
- 2 garlic cloves sliced
- 3 free-range organic eggs scrambled
- 1/2 tbsp of organic dark soy sauce
- 4 tbsp of organic light soy sauce
- 1/2 tsp of sesame oil
- 1/8 tsp of black pepper
- 4 tbsp of avocado oil
- 5 tbsp of water or as needed
- 1 tbsp of cane sugar
- salt for the eggs
Instructions
- Pre-soak your noodles in warm to hot water for 5-7 minutes until loosened. Strain immediately.
- To prepare your eggs, whisk them in a bowl adding 1 tsp of avocado oil and season with salt. Set aside.
- In a separate bowl with your diced tofu, add 1 tbsp of dark soy sauce and mix. Set aside.
- In a small bowl for your noodle sauce, combine the light soy sauce, pepper, cane sugar, water, and sesame oil together.
- In a large non-stick pan set on medium heat, fry the scrambled eggs. Fry until they reach form but are wet looking, approximately 1-2 mins each side. Fold the eggs over. Remove from pan and slice into bite size pieces.
- In the same pan set on medium-high heat, add 1 tsp of avocado oil and fry the tofu until they are browned on all sides, about 5 mins. Keep the remaining dark soy sauce for your noodles. Remove tofu from pan and set aside.
- In the same pan set on medium heat, add remaining avocado oil and sliced garlic. Slow fry the garlic until fragrant, about 30 seconds. Then add in green onions, carrots, and celery. Fry for 1 minute. Lastly add in bok choy and fry for another 4 minutes until vegetables are soft.
- Throw in strained noodles. Add in noodle sauce including the dark soy sauce from the tofu soak. Combine well until noodles are evenly coated in sauce, about 3 minutes. Fry until sauce is absorbed into noodles.
- Lastly add eggs and tofu and give it a good mix. Serve immediately and enjoy!
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