Plant-Based Protein Shred Chow Mein-Style Noodles

Name: Plant-Based Protein Shred Chow Mein-Style Noodles with Stir-Fried Veggies and Peanuts
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: 200 g Plant-Based Protein Shreds; 200 g Chow Mein Noodles; 1 unit(s) Shanghai Bok Choy; 1 tbsp Moo Shu Spice Blend; ¼ cup Vegetarian Oyster Sauce; 1 unit(s) Carrot; 4 tbsp Honey-Garlic Sauce; 28 g Peanuts, chopped; ¼ tsp Sugar*; 0.06 tsp Pepper*; 0.13 tsp Salt*; 1 tbsp Oil*

with Stir-Fried Veggies and Peanuts

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Savoury with a touch of sweetness, this dish combines tender-crisp veggies with irresistibly slurp-able noodles! A final sprinkle of crunchy peanuts gives this dinner 10s across the board!

Tags:

Family Friendly

Allergens:

Hvede

•Soja

•Schwefeldioxide und Sulfite

•Jordnødder

The quantities provided above are averages only.

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

Preparation Time35 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

200 g

Chow Mein Noodles

1 unit(s)

Shanghai Bok Choy

1 tbsp

Moo Shu Spice Blend

¼ cup

Vegetarian Oyster Sauce

1 unit(s)

Carrot

4 tbsp

Honey-Garlic Sauce

28 g

Peanuts, chopped

Not included in your delivery

¼ tsp

Sugar*

0.06 tsp

Pepper*

0.13 tsp

Salt*

1 tbsp

Oil*

Nutrition Values

Calories860 kcal

Fat35 g

Saturated Fat3.5 g

Carbohydrate107 g

Sugar32 g

Dietary Fiber6 g

Protein31 g

Cholesterol5 mg

Sodium2820 mg

Potassium550 mg

Calcium150 mg

Iron5.5 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.

Utensils

•Large Non-Stick Pan

•Large Pot

•Measuring Spoons

•Measuring Cups

•Strainer

Cooking Steps

Peel, then cut carrot into 1/4-inch half-moons.
Cut bok choy into 1-inch pieces.
Pat chicken dry with paper towels, then cut into 1-inch pieces.
Sprinkle half the Moo Shu Spice Blend over chicken, then season with salt and pepper.

Heat a large non-stick pan over medium-high heat.
When hot, add peanuts to the dry pan. Toast, stirring often, until golden, 2-3 min. (TIP: Keep your eye on peanuts so they don't burn!)
Transfer to a plate.

Add 1 tbsp oil to the same pan, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches for 4 ppl, using 1 tbsp oil per batch.)
Cook, stirring occasionally, until golden and cooked through, 4-5 min.**
Transfer chicken to a plate.
Meanwhile, add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.

Reduce heat of the pan to medium, then add carrots. Cook, stirring often, 1-2 min.
Add bok choy. Cook, stirring often, until veggies are tender-crisp, 1-2 min.
Add chicken, vegetarian oyster sauce, honey-garlic sauce, 1/4 tsp (1/2 tsp) sugar, 2 tbsp (4 tbsp) water and remaining Moo Shu Spice Blend. Cook, stirring often, until sauce thickens, 2-3 min. Remove from heat.

Meanwhile, add noodles to the boiling water. Cook uncovered, until tender, 1-2 min.
Drain noodles, then rinse under warm water.
Drain well, then return to the pot.