Looking for a quick, healthy, and super-satisfying dish for lunch or dinner? This easy egg noodles recipe has got you covered. After you make it once, it is bound to become your new addiction—so, beware.
Ingredients
- 2.3 oz egg noodles
- 5.3 oz tofu
- 8 medium-sized broccoli heads
- 10 medium-sized mushrooms
- 1 medium-sized white onion
- 1 tbsp soy sauce
- 1 tbsp teriyaki sauce
- 1-2 tsp salt
- 1/2 tbsp canola oil (preferably spray to better control amounts)
Instructions
Place the noodles in a pot with boiling water (no need to turn on the flame). On average, egg noodles take 5-10 minutes to soften to the desired consistency, but this varies by brand. If you want to speed up the process, you can cover the pot. You can also add about half a teaspoon of salt to the noodle water to give them a slight saltiness even before mixing them with the other ingredients.
Meanwhile, cut the broccoli heads into pieces that will allow them to soften relatively easily—depending on the original size of the broccoli heads (some may not need cutting at all). Here too, you can add a pinch of salt, so the broccoli doesn’t end up under-seasoned in the final noodle mix.
In a large pan, spray the canola oil until it is evenly coated, and simultaneously chop the onion (it will be the first to go in). Once the oil is hot enough, add the onion to the pan with a little salt, stir, and fry for about ten minutes. Meanwhile, slice the mushrooms and cut the tofu into small cubes (to make it easier to fry and absorb the flavors of the other ingredients). Check if the broccoli is already soft enough. If it is, transfer it to the pan with the onion, mushrooms, and tofu, and stir-fry for a few minutes to combine the flavors. Towards the end, add the now-cooked noodles, soy sauce, and teriyaki sauce, mix well, and stir-fry all the ingredients together for another 2-3 minutes.
And… that’s it! You have a hot, filling, healthy meal that usually totals around 550 calories but feels like much more. Enjoy!
