Plant-Based Protein Shred Chow Mein-Style Noodles
with Stir-Fried Veggies and Peanuts
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!
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.
Ingredients
200 g
Plant-Based Protein Shreds
200 g
Chow Mein Noodles
(Contains Wheat May contain Egg, Wheat)
1 unit(s)
Shanghai Bok Choy
1 tbsp
Moo Shu Spice Blend
(Contains Wheat, Soy, Sulphites May contain Tree nuts, Soy, Milk, Sulphites, Sesame, Peanuts, Wheat, Triticale, Mustard)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
1 unit(s)
Carrot
4 tbsp
Honey-Garlic Sauce
(Contains Soy May contain Mustard, Tree nuts, Crustaceans, Egg, Soy, Wheat, Sesame, Fish, Gluten, Milk, Sulphites)
28 g
Peanuts, chopped
(Contains Peanuts May contain Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten)
Not included in your delivery
¼ tsp
Sugar*
0.06 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
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.
- Add half the peanuts and stir-fry mixture to the pot with noodles. Toss to combine.
- Divide noodles between bowls.
- Sprinkle remaining peanuts over top.