Peanut-Sesame Chow Mein-Style Noodles
with Tofu- Soy
- Wheat
- Mustard
- Sesame
- Peanuts
- Sulphites
- Milk
- Wheat
- May contain traces of allergens
- Egg
- Gluten
- Crustaceans
- Fish
- Milk
- Sulphites
- Mustard
- Tree nuts
- Soy
- Sesame
- Peanuts
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Shanghai bok choy • Chow mein noodles (wheat) (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Carrot • Vegetarian oyster sauce (soy) (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) • Hoisin sauce (soy, sesame, mustard) (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Peanut butter (peanut) (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Black sesame seeds • Garlic.
Ingredients
1 unit(s)
Tofu
(Contains: Wheat, May contain traces of allergens, Soy)
170 g
Coleslaw Cabbage Mix
200 g
Chow Mein Noodles
(Contains: May contain traces of allergens, Egg, Gluten, Wheat)
2 unit(s)
Shanghai Bok Choy
2 unit(s)
Garlic, cloves
1 unit(s)
Carrot
4 tbsp
Hoisin Sauce
(Contains: Crustaceans, Egg, Fish, Gluten, Milk, Sulphites, Wheat, May contain traces of allergens, Mustard, Sesame, Soy)
¼ cup
Vegetarian Oyster Sauce
(Contains: Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame, May contain traces of allergens, Soy)
2 unit(s)
Peanut Butter
(Contains: Peanuts)
1 tbsp
Soy Sauce
(Contains: May contain traces of allergens, Soy, Sulphites, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Wheat)
7 g
Black Sesame Seeds
(Contains: Egg, Peanuts, Soy, Sulphites, Mustard, Milk, Crustaceans, Tree nuts, Wheat, Fish, May contain traces of allergens, Sesame)
Not included in your delivery
0.06 tsp
Pepper*
2 tsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
0.06 tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
- Peel, then halve carrot lenthwise. Cut into 1/8-inch half-moons.
- Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Peel, then mince or grate garlic.
- To a medium bowl, add peanut butter and 1/2 cup (3/4 cup) warm water. Whisk until smooth.
- Add soy sauce, vegetarian oyster sauce and hoisin sauce. Whisk to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan for 30 sec, until melted.
- Add carrots, bok choy and coleslaw mix. Season with salt and pepper. Cook for 3-4 min, stirring often, until tender-crisp. Transfer to a plate.
- Meanwhile, 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 2 tsp (4 tsp) oil, then toss gently to coat.
- Using a pair of scissors, make a few cuts in the pot to cut up noodles. Set aside.
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Return the same pan to medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
- Add garlic and 2 tbsp (4 tbsp) water. Cook for 30 sec, stirring often, until fragrant.
- Add veggies and sauce mixture. Stir to combine.
- Add noodles to the pan with tofu and veggies. Stir to coat.
- Divide noodles between bowls.
- Sprinkle sesame seeds over top.
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. Return the same pan to medium-high. When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Follow the rest of the recipe as written.
