Asian

Egg noodles with tofu and egg is for Dinner.

Egg noodles with tofu and egg takes 3 minutes to prepare.

Egg noodles with tofu and egg takes 20 minutes to cook.

Egg noodles with tofu and egg makes 6 servings.

The ingredients for Egg noodles with tofu and egg are:

1 package Leasa fresh egg noodles
1 package of extra firm tofu (whole or cubed)
4 large eggs
Spinach (as desired)
Frozen peas (as desired)
Soy sauce
Rice vinegar
Sesame oil
Salt and pepper to taste
Ginger powder (would probably be better fresh)
Chinese five-spice (to taste)

Here is how you make Egg noodles with tofu and egg:

Cube tofu and marinate in a mix of soy sauce, rice vinegar, ginger powder and chinese five spice.Boil water and prepare egg noodles according to the package.In a large skillet, scramble your eggs with a little oil (your choice). When eggs are mostly scrambled, add your marinated tofu, including the marinade. Continuing scrambling for a few minutes. Add fresh spinach and frozen peas to the skillet and continue cooking until tofu is tender and spinach is cooked. Set aside.When noodles are done cooking, strain and place them back in the pot. Make a sauce using the soy sauce, rice vinegar, sesame oil, spices and a touch of corn starch, and coat noodles with it. Add the skillet contents and combine thoroughly. Eat!Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user AGEVANS.

The nutritional information for Egg noodles with tofu and egg is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 393.3

• Total Fat: 12.9 g
• Cholesterol: 124.7 mg
• Sodium: 1,104.0 mg
• Total Carbs: 47.5 g
• Dietary Fiber: 3.0 g
• Protein: 23.5 g

Egg noodles with tofu and egg is Asian cuisine.

The dietary needs meet for Egg noodles with tofu and egg is Vegetarian