Cantonese-Style Noodles
with Beyond Meat®
This tasty veggie knock-off has it all! Tender peppers, chewy chow mein noodles and green beans, all tossed in a glossy, salty soy and hoisin sauce!
2 unit
Beyond Meat®
200 g
Chow Mein Noodles
()
170 g
Green Beans
30 g
Ginger
1 unit
Garlic, cloves
2 tbsp
Soy Sauce
()
¼ cup
Hoisin Sauce
()
28 g
Crispy Shallots
()
2 unit
Green Onion
1 tbsp
Rice Vinegar
()
1 tbsp
Cornstarch
()
160 g
Sweet Bell Pepper
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, trim, then halve green beans. Core, then cut pepper into 1/4-inch slices. Thinly slice green onions. Peel, then mince or grate garlic. Peel, then grate 1/2 tbsp ginger (dbl for 4 ppl).
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans and peppers. Cook, stirring often, until tender, 5-6 min. Transfer veggies to a large bowl and cover to keep warm. Set aside.
Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then Beyond Meat®, ginger, garlic and half the green onions. Cook, breaking up Beyond Meat® into smaller pieces, until crispy, 5-6 min.** Season with salt and pepper.
While Beyond Meat® cooks, add noodles to the boiling water. Cook until tender, 2-3 min. Drain noodles, then rinse under warm water. Return noodles to the same pot, off heat. Using a pair of scissors, make a few cuts in the pot to cut up the noodles. Set aside.
Stir together hoisin, soy, rice vinegar, cornstarch, and 1/2 cup water (dbl for 4 ppl) in a small bowl. Add sauce mixture and veggies to Beyond Meat®. Cook, stirring often, until sauce thickens slightly, 1-2 min. Add Beyond Meat® and veggie mixture to the large pot with noodles, then toss to combine.
Divide Cantonese-style noodles between bowls. Sprinkle crispy shallots and remaining green onions over top.
