Breakfast Noodles | EG13 Ep78

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is often cheaper.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal provides omega-3s, while aquafaba is a budget-friendly egg substitute.

Preheat the wok until hot.

Cut firm tofu into big chunks.

Prepare the sauce by mixing dark soy sauce, light soy sauce, sugar, and chili sauce in a bowl.

Heat vegetable oil in the wok and add tofu, cooking until sizzling.

Whisk two eggs in a bowl and set aside.

Add a handful of egg noodles to the wok, coating them in the oil.

Add a handful of bean sprouts to the noodles and toss together.

Add garlic chives to the wok and allow them to wilt slightly.

Push ingredients to one side of the wok, add a splash of oil, and scramble the eggs on the other side.

Mix everything together once the eggs are almost cooked.

Pour the prepared sauce over the noodles and mix until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens