Loaded Veggie Chow Mein
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Loaded Veggie Chow Mein

Loaded Veggie Chow Mein

Serves 2 | with Crispy Tofu

These veggie loaded chow-mein noodles are flavourful and filling thanks to plant-powered tofu and zippy sweet chili oyster sauce. An easy lunchtime meal that comes together in no time!


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

Preparation Time20 minutes
Cooking Time10 minutes


/ serving 2 people

1 unit(s)


(Contains Soy)

200 g

Chow Mein Noodles

(Contains Wheat)

1 unit(s)

Sweet Bell Pepper

1 tbsp

Sesame Oil

(Contains Sesame)

¼ cup

Vegetarian Oyster Sauce

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

170 g

Coleslaw Cabbage Mix

1 tbsp

Soy Sauce

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

4 tbsp

Sweet Chili Sauce

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

1 unit(s)

Green Onion

Not included in your delivery

1 tbsp

All-Purpose Flour*

(Contains Gluten)

0.13 tsp


0.13 tsp


1 tsp


1 tbsp



Nutrition Values

Calories690 kcal
Fat19 g
Saturated Fat2.5 g
Carbohydrate98 g
Sugar32 g
Dietary Fiber5 g
Protein29 g
Cholesterol5 mg
Sodium2350 mg
Trans Fat0 g
Potassium500 mg
Calcium600 mg
Iron7 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.


  • Core, then cut pepper into 1/4-inch slices.
  • Thinly slice green onion.
  • Pat tofu dry with paper towels, then cut into 1/2-inch cubes.
  • Add tofu and 1 tbsp flour to a zip-top bag. Seal bag and shake to coat tofu.
  • Add sweet chili sauce, oyster sauce, soy sauce and 1/2 tsp sugar to a small bowl, then stir to combine.
Cook veggies
  • Heat a large non-stick pan over medium-high heat. When hot, add sesame oil, then peppers.
  • Cook stirring occasionally, until peppers have softened slightly, 2-3 min. Add coleslaw mix, then season with salt and pepper. Cook until veggies are tender crisp, 1-2 min.
  • Transfer veggies to a plate and cover to keep warm.
Cook chow mein and tofu
  • Add noodles to the boiling water. Cook uncovered, until tender, 1-2 min.
  • Reserve 1/4 cup noodle water, then drain noodles. Rinse noodles under warm water.
  • Drain well, then return to the large pot.
  • Heat the same pan, from step 2 over medium-high heat. When hot, add 1 tbsp oil then tofu.
  • Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 4-5 min. Season with salt and pepper.
Finish and serve
  • Remove pan from the heat and add prepared sauce (from step 1). Stir to combine until tofu is coated.
  • Immediately pour sauce, including tofu, into the pot with the noodles. Add veggies and reserved cooking water to the pot, then toss to combine.
  • Divide noodles between plates of bowls.
  • Sprinkle green onions over top.