Episode 2 Mauritian fried noodle 🍜

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more accessible.

tofu

🥗Healthier: tempeh

💰Cheaper: canned chickpeas

Tempeh is a protein-rich alternative, while chickpeas are budget-friendly.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce + sugar

Hoisin sauce offers a similar sweetness without shellfish.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola is cost-effective.

Cook egg noodles according to package instructions until al dente, then drain and set aside.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add minced garlic and chopped onion, sauté until fragrant and translucent, about 2-3 minutes.

Stir in sliced carrot and bell pepper, cooking until they begin to soften, about 3-4 minutes.

Add shredded cabbage and cook until wilted, about 2 minutes.

Mix in the cooked noodles, tossing to combine with the vegetables.

Pour in soy sauce and oyster sauce, stirring well to coat the noodles evenly.

Add chili sauce and pepper to taste, stirring for another minute.

Fold in diced tofu and bean sprouts, cooking until heated through, about 2 minutes.

Drizzle with sesame oil and toss to combine.

Garnish with chopped spring onions before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens