Mark Boughton Photography / styling by Teresa Blacburn
  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 80 mins

You can prep the first 3 steps of the dish hours ahead. The final cooking will only take a couple of minutes.


8ounces dried Chinese egg noodles
1tablespoon roasted sesame oil
2cups broccoli flowerets
4cups lower-sodium chicken broth
3slices fresh ginger
8ounces extra-firm tofu, well-drained and patted dry
2tablespoons vegetable oil, divided
2large eggs, lightly beaten and seasoned with salt and pepper
1teaspoon soy sauce
1/4teaspoon salt
Freshly ground black pepper
1 1/2cups sliced bok choy or Napa cabbage
1/4pound fresh snow peas, strings removed
6ounces cooked chicken or pork, chopped or shredded
1cup fresh bean sprouts
2 green onions, thinly sliced on the bias
Additional roasted sesame oil for drizzling on top


  1. Cook noodles following package directions. Drain well, rinse in cold water, and combine with sesame oil in a large bowl.
  2. Cook broccoli in 2 to 3 cups boiling water 2 to 3 minutes or until crisp-tender. Drain and rinse in cold water. Drain again and set aside.
  3. Heat broth and ginger in a large saucepan over low heat about 30 minutes; do not allow it to boil. Remove ginger.
  4. Cut tofu into 1/2-inch-thick squares and blot well with paper towels. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. When hot, add tofu and cook on both sides 5 to 6 minutes or until golden brown. Set aside on paper towels. Add remaining 1 tablespoon vegetable oil to pan; when hot, add egg and rotate pan to film the bottom with a thin layer of egg. When egg has set on the bottom, carefully flip it over. Slide egg crepe onto a plate and cool. Roll up to form a tight cylinder and cut crosswise into thin strips.
  5. When ready to serve, season broth with soy sauce, salt and pepper. Bring to a boil over medium-high heat; add snow peas and cabbage. Cook 1 minute. Add noodles, broccoli, pork or chicken, tofu, egg strips and bean sprouts; cook 30 seconds longer. Divide into bowls, scatter green onions on top and drizzle with sesame oil. Serve immediately.

Recipe by Greg Patent.

Nutritional Info *per serving

  • Glycemic Load 1.19
  • Calories 590
  • Fat 32g
  • Saturated Fat 5g
  • Polyunsaturated Fat 13g
  • Monounsaturated Fat 11g
  • Cholesterol 130mg
  • Sodium 690mg
  • Potassium 780mg
  • Carbohydrate 44g
  • Fiber 5g
  • Sugars 3g
  • Protein 38g
  • Trans Fat 0
  • Vitamin A 40%
  • Vitamin C 110%
  • Calcium 20%
  • Iron 25%