Vegetable Pad See Ew

Ingredients

• 12 ounces fresh wide rice noodles (or 8 ounces dried, soaked)
• 3 tablespoons vegetable oil, divided
• 3 large eggs, lightly beaten
• 3 cloves garlic, minced
• 8 ounces firm tofu, pressed and cubed
• 3 cups chinese broccoli (gai lan) or regular broccoli, cut into bite-size pieces
• 3 tablespoons dark soy sauce
• 2 tablespoons regular soy sauce
• 1 tablespoon oyster sauce or vegetarian mushroom stir-fry sauce
• 1 tablespoon sugar
• 1 teaspoon white vinegar
• 1/2 teaspoon white pepper

Instructions

1. If using fresh rice noodles, gently separate them with your hands; if using dried, soak in warm water for 30 minutes until pliable, then drain well.
2. In a small bowl, stir together the dark soy sauce, regular soy sauce, oyster sauce, sugar, vinegar, and white pepper; set the sauce aside.
3. Heat 1 tablespoon of the oil in a large wok or wide skillet over high heat until it just starts to shimmer and lightly smoke.
4. Pour in the beaten eggs and let them set for a few seconds, then scramble quickly into large soft curds; transfer to a plate.
5. Add another tablespoon of oil to the wok, then add the garlic and tofu, stir-frying for 2 minutes until the tofu is lightly golden on the edges.
6. Push the tofu to one side, add the broccoli, and stir-fry for 2 to 3 minutes until bright green and just tender-crisp but not limp.
7. Add the remaining 1 tablespoon of oil and the noodles, then pour the sauce mixture over the top.
8. Using a spatula, gently toss and fold the noodles rather than stirring hard, so they pick up the dark soy color evenly without breaking apart.
9. Continue tossing over high heat for 2 to 3 minutes until the noodles are tender, glossy, and slightly charred in spots.
10. Return the scrambled egg to the wok, toss once more to combine, and serve immediately while hot.

Nutrition

Calories	430
Protein	18 g
Fat	16 g
Carbs	55 g
Fiber	4 g
Sodium	980 mg

Estimated per serving