Tofu "Egg Roll" Noodle Bowl
with Cabbage, Carrots, and Bean Sprouts
Taking classic flavours found in egg rolls, and turning them into an easy weeknight stir-fry!
Cals 539 · Prot 37 · Carbs 49 · Fat 26
Vegetarian
Calorie Smart
Global Eats
25 min
Taking classic flavours found in egg rolls, and turning them into an easy weeknight stir-fry!
Cals 539 · Prot 37 · Carbs 49 · Fat 26
Vegetarian
Calorie Smart
Global Eats
Ingredients
Stir-fry
Rice noodles
100 Grams
Salt
0.5 Tsp
Carrot
1 Piece
White cabbage
300 Grams
Small red chilli
1 Piece
Spring onion
40 Grams
Vegetable oil
1 Tbsp
Organic Eggs
5*
1 Piece
Firm tofu
9*
300 Grams
Bean sprouts
50 Grams
Stir-fry Sauce
Soy sauce
9*10*11*
30 ML
Ginger garlic paste
15 Grams
Brown sugar
5 Grams
Oyster sauce
8*10*
20 Grams
Rice vinegar
15 ML
Sesame oil
3*9*
15 ML
To serve
Fresh coriander
15 Grams
Lime
1 Piece
Sesame seeds
3*
10 Grams
Allergens
*5 Eggs, *9 Soya, *10 Wheat, *11 Gluten, *8 Molluscs, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2251 / 539 |
| Fats (g) | 26 |
| of which saturated (g) | 4.3 |
| Carbohydrates (g) | 49 |
| of which sugars (g) | 16.5 |
| Fibers (g) | 12.7 |
| Proteins (g) | 37 |
| Salt (g) | 4.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Boil a kettle.
- Add the rice noodles to a large bowl with a pinch of salt and cover them with the boiling water.
- Leave to soak for 5 min, then drain.
- Meanwhile, in a small bowl, combine the soy sauce, ginger garlic paste, brown sugar, oyster sauce, rice vinegar, and sesame oil.
- Mix well.
- Set the stir-fry sauce aside.
Tip! Drizzle a bit of oil over the cooked noodles to prevent them from sticking together.
2 Prep
- Peel and grate the carrot.
- Finely slice the white cabbage.
- Thinly slice the red chilli.
- Chop the spring onion.
- Pick the coriander leaves.
Tip! For less spice, deseed the red chilli and use only a small amount.
3 Scramble egg
- Heat a large non-stick pan over a medium-high heat with a drizzle of oil.
- Once hot, add the eggs with a pinch of salt.
- Cook for 1-2 min, scrambling with a spatula as you go.
- Once cooked, transfer to a plate.
- Reserve the pan.
Tip! Use your largest pan (or wok!) to make it easier and quicker to stir-fry all the ingredients together.
4 Fry tofu
- Drain the Tofu.
- Return the reserved pan to a medium-high heat with another drizzle of oil.
- Roughly crumble the tofu directly into the pan with a pinch of salt.
- Fry for 2-3 min until lightly browned.
- Add the spring onion and carrot.
- Cook for another 2-3 min.
- Add the cabbage and red chilli (spicy!).
- Stir-fry for 3 min further until softened.
Tip! Prefer smaller chunks of tofu? Use a fork to break it apart into a finer "mince".
5 Add noodles
- Add the stir-fry sauce.
- Cook for 1-2 min, then add the rice noodles and scrambled eggs.
- Mix well and cook for another 2-4 min.
- Remove from the heat.
- Toss through the bean sprouts.
- Meanwhile, slice the lime into wedges, and squeeze a wedge over everything.
Tip! Use tongs to distribute the noodles evenly without breaking them.
6 Serve
- Serve the Tofu "Egg Roll" Noodle Bowl with Cabbage, Carrots, and Bean Sprouts.
- Garnish with the coriander, sesame seeds, and lime wedges.
Tip! For added flavour, toast the sesame seeds in a dry, hot pan for 2 min or until golden and fragrant.
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