Ingredients
Scale
- 300 grams wide rice noodles
- 300 grams tofu (or protein of choice)
- 1 cup bean sprouts
- 1 onion, sliced
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinese rice wine
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- Spring onions for garnish
Instructions
- Soak wide rice noodles in hot water until softened.
- Marinate tofu in soy sauce, dark soy sauce, and Chinese rice wine.
- Heat a wok until smoking and add oil.
- Stir-fry the noodles until slightly crispy.
- Add in the marinated tofu and vegetables for crunch.
- Toss everything together with oyster sauce and sesame oil.
- Garnish with spring onions and serve hot.
Notes
For a ‘wet’ version, add more sauce during cooking for softer noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg