Easy Dry Egg Noodles
Prep time:
Total time:
Serves: 1
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
Easy Dry Egg Noodles Ingredients
Easy Dry Egg Noodles Instructions
  1. Mix all sauce ingredients together in a small bowl and place aside.
  2. Blanch 1 bundle of egg noodles in boiling water for 20 seconds.
  3. Rinse with cold water to wash off any excess starch.
  4. Dip into boiling water for 2 seconds and drain.
  5. Transfer into a bowl.
  6. Pour sauce into noodles and toss.
  7. Blanch vegetables in boiling water for 30 seconds and place into bowl.
  8. Add protein and garnish with cilantro.
  9. Serve immediately.
Each pack of egg noodles comes with 4-6 bundles of noodles. You can find them in the refrigerated sections of Asian grocery stores.
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.
Recipe by VeggieCravings at http://veggiecravings.com/dry-egg-noodles/