Cumin-Turmeric Fried Noodles with Tofu
with Crispy Shallots- Soy
- Wheat
- Milk
- Wheat
- May contain traces of allergens
- Egg
- Gluten
- Mustard
- Milk
- Sulphites
- Fish
- Crustaceans
- Tree nuts
- Soy
- Sesame
- Peanuts
- Triticale
Ingredients: Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Chow mein noodles (wheat) (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) • Sweet bell pepper • Vegetarian oyster sauce (soy) (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) • Lime • Spinach • Carrot • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Ingredients
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
200 g
Chow Mein Noodles
(Contains: Wheat May be present: Egg, Gluten)
1 unit(s)
Sweet Bell Pepper
56 g
Baby Spinach
1 unit(s)
Lime
56 g
Carrot, julienned
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May be present: Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
4 g
Cumin-Turmeric Spice Blend
(May be present: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, bring a large pot of salted water to a boil over high.
- Wash and dry all produce.
- Meanwhile, core, then thinly slice peppers.
- Juice half the lime. Cut remaining lime into wedges.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- To a small bowl, add oyster sauce, ginger-garlic puree, half the stock powder, lime juice, 1/4 cup (1/3 cup) water and 1/4 tsp (1/2 tsp) sugar. Stir to combine. Set aside. (NOTE: This is your sauce mixture!)
- To the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
- Strain and rinse noodles with warm water.
- Return noodles to the pot, off heat. Add 1/2 tbsp (1 tbsp) oil. Sprinkle half the Cumin-Turmeric Spice Blend and remaining stock powder over top, then gently toss to coat.
- Using a pair of scissors, make a few cuts in the pot to cut up noodles.
- Set aside.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat tofu dry with paper towels, then crumble into pea-sized pieces.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu and remaining Cumin-Turmeric Spice Blend. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Season with salt and pepper.
- Add half the sauce mixture. Season with salt and pepper. Stir to coat.
- Transfer tofu mixture to a large bowl. Cover to keep warm.
- Reheat the same pan over high.
- When hot, add 2 tbsp (4 tbsp) water, 1/2 tbsp (1 tbsp) oil, then peppers, and carrots. Cook for 2-4 min, stirring often, until tender-crisp and liquid has absorbed.
- Add remaining sauce mixture. Season with salt and pepper. Stir to coat.
- Transfer veggies to the bowl with tofu, then stir to combine.
- Rinse and wipe out pan.
- Reheat the same pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) butter. Swirl pan for 30 sec, until melted, then add noodles.
- Cook for 4-5 min, stirring occasionally, until noodles are slightly crisp. (TIP: Less stirring means more crispy noodle bits!)
- Add spinach and half the crispy shallots. Stir for 1 min, until spinach has wilted.
- Divide noodles between bowls.
- Top with tofu and veggie mixture.
- Sprinkle remaining crispy shallots over top.
- Squeeze a lime wedge over top.
If you've opted to get tofu, while the pan heats, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu and remaining Cumin-Turmeric Spice Blend. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Follow the rest of the recipe as written.
