Creamy peanut and sweet hoisin make a silky sauce for Meatless Farms Veggie Ground and savoury mushrooms! Our unusual take: we've replaced fresh Chinese wheat noodles with quick-cooking spaghetti! Twirl the noodles into the flavourful and "meaty" sauce.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Shanghai Bok Choy
Chili Garlic Sauce
Crispy Shallots(ContainsWheat/Blé, Soy/Soja)
Hoisin Sauce(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)
Salt and Pepper*
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, thinly slice mushrooms. Cut bok choy into 1-inch pieces. Thinly slice green onions. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Set sealed packet of peanut butter in a small bowl of warm water. Set aside.
Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 3/4 cup pasta water (dbl for 4 ppl), then drain and return spaghetti to the same pot, off heat.
While spaghetti cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until beginning to brown, 3-4 min. Add bok choy and half the ginger. Season with salt and pepper. Cook, stirring often, until bok choy is tender-crisp, 2-3 min. Remove pan from heat, then transfer veggies to a plate. Cover to keep warm.
Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then Meatless Farm® patties. Cook, breaking up patties into bite-sized pieces, then add remaining ginger. Cook until slightly crispy, 4-6 min. Season with salt and pepper.
While Meatless Farm® protein cooks, add hoisin sauce, chili garlic sauce, peanut butter and 1/2 cup of the reserved pasta water (dbl for 4 ppl) to a medium bowl. Season with pepper, then whisk to combine. Set aside.
Add Meatless Farm® protein, sauce, veggies and half the green onions to the large pot with spaghetti. Season with salt and pepper, then toss to combine. (TIP: Add remaining reserved pasta water, 1 to 2 tbsp at a time, if sauce is too thick.) Divide noodles between bowls. Sprinkle crispy shallots and remaining green onions over top.