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Egg Noodles with Tofu and Vegetables

Egg Noodles with Tofu and Vegetables

An easy recipe for egg noodles: learn how to make this Chinese-style dish prepared with tofu and vegetables, a tasy vegetarian first course.

26 March, 2014
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Dietary Consideration

serves for


total time

0 HR 25 MIN


300 g, made with eggs
2, cloves
2 tsp, fleshly grated
4, spring
400 g
1, yellow
1, large
Soy sprouts
100 g, fresh
2 tbps
Soy sauce
4 tbsp, light
Vegetable stock
50 ml
Brown sugar
1 tsp


Cook the noodles according to the package instructions , then drain, refresh in cold water and drain thoroughly.

Peel and finely dice the garlic.

Trim and wash the spring onions and cut at un angle into small pieces.

Dice the tofu.

Wash, trim, halve and deseed the pepper, remove the white inner ribs and cut the flesh into very thin strips.

Peel and finely grate the carrot.

Rinse the bean sprouts. Heat the oil in a wok and stir-fry the garlic, spring onions and tofu for about 1 minute.

Then add the pepper and carrot and stir-fry for further 2 minutes.

Now add the soy sauce and vegetables stock, stir in the sugar, cover and cook over a low heat for a further 1 -2 minutes.

Finally stir in the noodles and bean sprouts and heat through.

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