Gingery Tofu and Veggie Chow Mein

Name: Gingery Tofu and Veggie Chow Mein with Egg Ribbons
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 200 g Chow Mein Noodles; 2 unit Egg; 1 unit Tofu; 1 unit Shanghai Bok Choy; 200 g Mixed Mushrooms; 1 unit Sweet Bell Pepper; 1 unit Green Onion; ¼ cup Vegetarian Oyster Sauce; 4 tbsp Ginger Sauce; 2 tbsp Cornstarch; 1 tbsp Sesame Oil; ½ tbsp Moo Shu Spice Blend; 0.13 tsp Pepper*; 2 tbsp Unsalted Butter*; 3.5 tbsp Oil*; 0.38 tsp Salt*

with Egg Ribbons

Get Up To 20 Free Meals + Free Sides for Life

If you are looking for an egg-cellent chow mein recipe, you've found it. Crispy, Moo Shu-spiced tofu and delicate egg ribbons are the highlights of this zippy, savoury and veggie -packed noodle dish.

Tags:

New

Allergens:

Hvede

•Egg

•Soja

•Sesamzaad

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

200 g

Chow Mein Noodles

2 unit

Egg

1 unit

Tofu

1 unit

Shanghai Bok Choy

200 g

Mixed Mushrooms

1 unit

Sweet Bell Pepper

1 unit

Green Onion

¼ cup

Vegetarian Oyster Sauce

4 tbsp

Ginger Sauce

2 tbsp

Cornstarch

1 tbsp

Sesame Oil

½ tbsp

Moo Shu Spice Blend

Not included in your delivery

0.13 tsp

Pepper*

2 tbsp

Unsalted Butter*

3.5 tbsp

Oil*

0.38 tsp

Salt*

Nutrition Values

Calories1080 kcal

Fat55 g

Saturated Fat14 g

Carbohydrate96 g

Sugar24 g

Dietary Fiber5 g

Protein38 g

Cholesterol230 mg

Sodium2650 mg

Trans Fat0.5 g

Potassium1000 mg

Calcium700 mg

Iron8.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Spatula

•Large Non-Stick Pan

•Whisk

•Medium Bowl

•Large Pot

•Measuring Spoons

•Measuring Cups

•Large Bowl

•Small Bowl

•Colander

Cooking Steps

Add eggs to a bowl. Season with salt and pepper, then whisk until smooth.
Heat a large non-stick pan over medium-low.
When hot, add 2 tbsp (4 tbsp) butter, then swirl to melt. Add eggs. Do not stir! Cover and cook until omelet just sets, 3-5 min.**
Remove from heat. Using a spatula, gently loosen edges, then transfer omelet to a cutting board. Set aside.
Carefully wipe the pan clean.

Cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy to wash away any hidden dirt.
Core, then cut pepper into ½-inch pieces.
Slice mushrooms.
Thinly slice green onions.
Pat tofu dry with paper towels, then cut into ½-inch pieces.
Add tofu, cornstarch, ½ tbsp (1 tbsp) Moo Shu Spice Blend and ¼ tsp (½ tsp) salt to a large bowl. Toss to coat.
Combine ginger sauce, vegetarian oyster sauce, half the sesame oil and ½ cup (1 cup) water in another bowl.

Reheat the same pan (from step 1) over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then mushrooms. Cook, stirring often, until golden, 4-6 min.
Transfer to another bowl.
Add ½ tbsp (1 tbsp) oil to the pan, then peppers. Cook, stirring often, 1 min.
Add boy choy. Cook, stirring often, until tender-crisp, 2-3 min.
Transfer veggies to bowl with mushrooms. Season with salt and pepper. Cover to keep warm.
Carefully wipe the pan clean.

Reduce temperature to medium.
Add 2 tbsp (4 tbsp) oil to the same pan, then tofu. (NOTE: Leave any excess cornstarch or seasoning in the bag and discard. Cook tofu in two batches for 4 ppl, using 1 tbsp oil for each batch.) Pan-fry tofu, turning occasionally, until golden-brown, 7-8 min.

Meanwhile, add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
Drain noodles, then rinse under warm water.
Return noodles to the same pot, off heat. Add remaining sesame oil, then gently toss to coat.
Using a pair of scissors, make a few snips in the pot to cut up noodles.
Set aside.

Add prepared sauce to the pan (from step 2). Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
Remove from heat.
Tightly roll omelet and slice into 1/8-inch-wide egg ribbons. (TIP: Cut egg ribbons in half crosswise if the strands are too long.)
Add veggies and tofu-sauce mixture to the pot with noodles. Season with salt and pepper, then toss to combine.
Divide noodles and any sauce from the pot between plates.
Sprinkle egg ribbons and green onions over top.