Thai · Dinner
Thai Stir-Fried Noodles (GLP-1)
Egg-forward Thai stir-fried noodles built on a smaller portion of soba noodles tossed with scrambled egg, tofu, and crisp bean sprouts in a light garlic-lime-fish sauce glaze. Bulked with edamame for extra protein and fibre, finished with scallion and crushed peanuts, this is a quick wok-fried plate with clean, tangy heat.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
432Calories
36.8gProtein
14.9gFat
34.6gCarbs
6.9gSugar
6.8gFiber
1289mgSodium
327mgChol
2.9gSat Fat
680mgPotassium
160mgCalcium
4.9mgIron
1.1mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Boil soba noodles in a small pot of water over high heat for 4–5 minutes until tender, then drain and rinse under cold water to stop cooking.
2
Heat
Warm the vegetable oil in a wok or large skillet over medium-high heat for 30 seconds, then add the garlic and stir for 20 seconds until fragrant and just golden at the edges.
3
Scramble
Pour beaten egg into the wok and let it set for 15 seconds, then scramble over medium-high heat for 1 minute until softly curded but no longer wet.
4
Toss
Add cooked soba noodles, tofu, edamame, and bean sprouts to the wok; toss over high heat for 2 minutes until warmed through and sprouts are just wilted but still crisp.
5
Build
Pour in fish sauce, lime juice, and sugar, tossing constantly over high heat for 30 seconds until every strand is glossy and evenly coated.
6
Plate
Transfer noodles to a plate, scatter with sliced chili, sliced scallion, and crushed peanuts, and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5 oz70g, about 2 large egg
- 3.6 oz100g soba noodles
- 5.2 oz150g edamame
- 3.6 oz100g tofu
- 1 cup90g bean sprouts
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar-white
- 22 small chili-fresh
- 22 scallion
- 2 tbsp2 tbsp peanut
- 2 tsp2 tsp vegetable-oil
