Gingery Tofu-and-Veggie Chow Mein
with Egg Ribbons- Wheat
- Egg
- Soy
- Sesame
- Sulphites
- Milk
- May contain traces of allergens
- Egg
- Gluten
- Wheat
- Mustard
- Milk
- Sulphites
- Fish
- Crustaceans
- Tree nuts
- Soy
- Sesame
- Triticale
- Peanuts
If you're 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. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Sweet bell pepper • Bok choy • Grade A egg • Ginger sauce (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) (soy, wheat) • Vegetarian oyster sauce (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) (soy) • Cornstarch • Sesame oil • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites) • Green onion
Ingredients
200 g
Chow Mein Noodles
(Contains: Wheat May be present: Egg, Gluten)
2 unit(s)
Egg
(Contains: Egg)
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
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 be present: Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
4 tbsp
Ginger Sauce
(Contains: Soy, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
18 g
Cornstarch
(May be present: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
1 tbsp
Sesame Oil
(Contains: Sesame May be present: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
4.5 g
Moo Shu Spice Blend
(Contains: Soy, Sulphites, Wheat May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame)
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
3.5 tbsp
Oil*
0.38 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, to a large pot, add 10 cups hot water (use same for 4 servings). Cover and bring to a boil over high.
- Wash and dry all produce.
- To a medium bowl, add eggs. 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. (NOTE: Do not stir.) Cover and cook for 3-5 min, until omelette just sets.**
- Remove from heat. Using a spatula, gently transfer omelette to a cutting board. Set aside.
- Carefully wipe the pan clean.
- Cut bok choy into 1-inch pieces. Rinse bok choy leaves 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.
- To a large bowl, add tofu, cornstarch, half the Moo Shu Spice Blend (use all for 4 servings) and ¼ tsp (½ tsp) salt. Toss to coat, then set aside.
- In a small bowl, combine ginger sauce, vegetarian oyster sauce, half the sesame oil and ½ cup (1 cup) water. Set aside.
- Add chow mein noodles to the boiling water. Cook uncovered for 1-2 min, until tender.
- 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 or kitchen shears, make a few snips in the pot to cut up noodles.
- Set aside.
- Reheat the same pan (from step 1) over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then mushrooms. Cook for 4-6 min, stirring often, until golden.
- Transfer to another large bowl.
- Add ½ tbsp (1 tbsp) oil to the pan, then peppers. Cook for 1 min, stirring often.
- Add boy choy. Cook for 2-3 min, stirring often, until tender-crisp.
- Transfer veggies to the bowl with mushrooms. Season with salt and pepper. Cover to keep warm.
- Carefully wipe the pan clean.
- Reheat the same pan over medium.
- Add 2 tbsp (4 tbsp) oil, then tofu. Pan-fry tofu for 7-8 min, turning occasionally, until golden. (NOTE: Leave any excess cornstarch or seasoning in the bowl and discard. Cook tofu in two batches for 4 servings, using 1 tbsp oil for each batch.)
- Add prepared sesame-ginger sauce. Cook for 1-2 min, stirring occasionally, until sauce thickens slightly.
- Remove from heat.
- Tightly roll omelette 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.
