Quick & Easy Vegetable Egg Vermicelli

Vegetable Egg Vermicelli. Flavorful, chewy, dry noodles stir fry with eggs, tofu, a variety of veggies in a light savory seasoning. A quick and easy meal that is perfect as a main dish for dinner or lunch.

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Asian, Chinese

Servings

Calories per serving 1174 kcal

Ingredients

250 g rice vermicelli soaked in warm water
175 g tofu extra firm, diced
6 stems bok choy sliced
2 green onion chopped into 1 inch segments
1 small carrot sliced
2 stalks celery sliced
2 cloves garlic sliced
3 eggs beaten
4 tablespoon avocado oil or any neutral oil
1 tablespoon dark soy sauce

Noodle Sauce

5 tablespoon water cold
3 tablespoon regular soy sauce
1 tablespoon white granulated sugar
1 teaspoon sesame oil
⅛ teaspoon black pepper

Instructions

In a large bowl with the noodles, soak them in enough warm water for 5-7 minutes until loosened. Strain immediately.
In a small bowl, beat your eggs. Set aside.
In a medium bowl with your diced tofu, season with 1 tablespoon of dark soy sauce and mix. Set aside.
In a small bowl, combine the regular soy sauce, black pepper, white granulated sugar, water, and sesame oil together to create your noodle sauce. Set aside.
In a large pan set on medium heat, heat 1 tablespoon of avocado oil. Fry the eggs until scrambled. Fry until they reach form but are wet looking, approximately 1-2 mins each side. Remove from pan and slice the eggs into strips or bite-sized pieces.
Heat 1 tablespoon avocado oil or any neutral on medium heat, fry the tofu until they are browned on all sides, about 5 mins. Keep the dark soy sauce in the tofu bowl for later. Remove cooked tofu from pan and set aside.
Add remaining avocado oil with sliced garlic. Fry until fragrant, about 10-20 seconds.
Toss in green onions, carrots, celery and bok choy. Stir fry until the vegetables have softened and the bok choy has wilted.
Toss in noodles and noodle sauce including the dark soy sauce from the tofu bowl. Combine well until noodles are evenly coated in sauce, about 3 minutes. Fry until sauce is absorbed into noodles.
Lastly toss in eggs and tofu and give it a good mix. Serve immediately and enjoy!

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