Easiest dry egg noodles you will ever make in less than 15 minutes from start to finish. Boil noodles for 30 seconds, add sauce and toss! No stir frying and 10 times healthier than take-out!
This easy dry egg noodles is my lazy version of lo mein on days when I feel like something quick and easy, yet delicious and satisfying! I just dump my veggies in the boiling water after I have cooked the noodles and then toss them in the same sauce as the noodles or have a separate dipping sauce. You can also top it up with your favorite protein!
Add whatever veggies you like as topping. It’s a good way to use up those lingering vegetables you have in your fridge.
Seriously, it’s that easy. Give it a try!
|Easy Dry Egg Noodles|| |
For the Sauce
- ½ teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon medium sweet soy sauce
- ½ teaspoon chilli paste (Sambal Oelek)
- Pinch of pepper
For the Bowl
- ¼ cup of water
- 5 cups water (in a pot for blanching noodles)
- 4 oz (115g) egg noodles (1 bundle)
- 2-4 broccoli florets
- 1 oz (30g) bean sprouts
- 2 pieces of fried tofu
- Fried egg
- 2 slices of vegetarian protein (optional)
- Cilantro for garnishing
- Mix all sauce ingredients together in a small bowl and place aside.
- Blanch 1 bundle of egg noodles in boiling water for 20 seconds.
- Rinse with cold water to wash off any excess starch.
- Dip into boiling water for 2 seconds and drain.
- Transfer into a bowl.
- Pour sauce into noodles and toss.
- Blanch vegetables in boiling water for 30 seconds and place into bowl.
- Add protein and garnish with cilantro.
- Serve immediately.
Only blanch the noodles for 20 seconds. Do not over cook or they will become soggy.
You can toss the veggies in the same sauce in the bowl, or use 2 tablespoons of sauce for dipping the veggies.
Vegetarian protein is made of soy protein and is found in the frozen section of most Asian grocery stores. It's ready to eat. Just defrost and slice into thin slices.