Filter
Reset
Sort ByRelevance
BeachBaby
Noodles with tofu, egg and fried onions
Spicy noodles with noodles goreng herbs and Chinese vegetables.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the noodles al dente in plenty of boiling water with salt according to the instructions on the package. Boil the eggs hard in 6-7 min. Heat the oil in the wok.
-
Fry the tofu for 3 minutes. Scoop the stir-fry vegetables through and cook over low heat for 5 minutes and scoop every now and then.
-
Stir the apricot mix and water through the vegetables and heat for 1 min. Drain the noodles and pour the noodles into the wok.
-
Fry the whole thing for another 2-3 minutes. Peel the eggs and cut them in the middle. Put the noodles on the plates.
-
Divide the eggs and the fried onions over the noodles.
Blogs that might be interesting
-
30 minMain dishonion, sunflower oil, ground ginger, oyster mushrooms, risotto rice, tap water, soy sauce, chicken breast, Chinese wok vegetable bean sprouts red pepper,oriental risotto
-
40 minMain dishpumpkin, Red onion, Chestnut mushroom, mushroom melange, dried oregano, extra virgin olive oil, couscous, chives, fresh mint, paprika,couscous with roasted pumpkin and mushrooms
-
30 minMain dishhalf-to-half-chopped, low-fat smoked bacon strips, tomato paste, curry powder, onions, young capuchins in pot, White beans in tomato sauce, fresh sliced string beans, cut kale, Grolsch Rich Autumn buck, ground mature cheese 30, autumn buck,Dutch stew with capuchin, kale and bokbier
-
195 minMain dishwheat flour, cold butter, tap water, thin bacon strips, medium sized egg, creme fraiche,quiche lorraine (savory bacon pie)
Nutrition
685Calories
Sodium25% DV610mg
Fat42% DV27g
Protein58% DV29g
Carbs27% DV82g
Fiber20% DV5g
Loved it