Each portion (4) is approx. 615cal and weighs 550g

Tired of the high volume salads I've been eating for every meal so decided to switch it up a bit for the next few days!

This has much less protein than the volume salads (which were ~45-60g protein each) but sometimes you need noods in your life while still maintaining calorie deficit to stay sane! (Salads were also around 800cal/ea so I've got room for protein elsewhere in shakes or a bunch more egg whites, etc.)

1lb (dry wt.) Rice noodles

4x whole eggs

500ml egg whites

2 heads broccoli (including stems)

Sauce is:

Light soy

Dark soy

Oyster sauce

Grated garlic

Chili garlic paste (Sambal olek)

Chicken powder

Msg

Fish sauce

Mirin

I didn't measure sauce ingredients but can write out approx. amounts if anyone would like! Sauce usually includes sugar but left out and replaced with a little mirin for the sweetness.

Method:

Start soaking your noodles now depending on what package says - mine said 10-12min. Cut up your broccoli into small florettes and slice the stems thinly into planks.

In a wok on high heat, spray your preferred lower Cal cooking oil and stir fry broccoli until al dente - remove from wok.

Beat eggs and egg whites together with some salt, pepper, garlic powder and pour into wok. Stir fry until mostly set but still a little runny (will cook fully later). Remove from wok.

Toss in your soaked rice noodles, all sauce ingredients, and a bit of water (package usually also explains how to cook them this way and gives water amount). Cook until soft, tossing very frequently so they don't stick and burn. Add back in broccoli and eggs and continue to stir fry for another ~2min.

Including prep of cutting broccoli it took me 17min start to finish but your milage may vary depending on comfortability in kitchen