Gingery Tofu and Veggie Chow Mein
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Gingery Tofu and Veggie Chow Mein

Gingery Tofu and Veggie Chow Mein

with Egg Ribbons

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.


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


serving amount

200 g

Chow Mein Noodles

(Contains Wheat)

2 unit(s)


(Contains Egg)

1 unit(s)


(Contains Soy)

1 unit(s)

Shanghai Bok Choy

200 g

Mixed Mushrooms

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Green Onion

¼ cup

Vegetarian Oyster Sauce

(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)

4 tbsp

Ginger Sauce

(Contains Soy, Wheat May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)

2 tbsp


(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

1 tbsp

Sesame Oil

(Contains Sesame)

½ tbsp

Moo Shu Spice Blend

(Contains Soy, Sulphites, Wheat May contain Milk, Mustard, Tree nuts, Peanuts, Sesame)

Not included in your delivery

0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

3.5 tbsp


0.38 tsp



Nutrition Values

Calories1050 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.


Large Non-Stick Pan
Medium Bowl
Large Pot
Measuring Spoons
Measuring Cups
Large Bowl
Small Bowl


Cook eggs
  • Add eggs to a medium 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 a small bowl.
Cook noodles
  • 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.
Cook veggies
  • 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 large 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 the bowl with mushrooms. Season with salt and pepper. Cover to keep warm.
  • Carefully wipe the pan clean.  
Cook tofu
  • Reduce the heat 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.
Make sauce and serve
  • Add prepared sauce. 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.
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