Plant-Based Protein Shreds Chow Mein-Style Noodles
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Plant-Based Protein Shreds Chow Mein-Style Noodles

Plant-Based Protein Shreds 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 plant-based protein shreds dinner 10s across the board!

Tags:
Veggie
Allergens:
Wheat
Soy
Sulphites
Peanuts

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

(Contains Wheat)

1 unit(s)

Shanghai Bok Choy

1 tbsp

Moo Shu Spice Blend

(Contains Soy, Sulphites, Wheat May contain Milk, Mustard, Tree nuts, Peanuts, Sesame)

¼ cup

Vegetarian Oyster Sauce

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

1 unit(s)

Carrot

4 tbsp

Honey-Garlic Sauce

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

28 g

Peanuts, chopped

(Contains Peanuts)

Not included in your delivery

¼ tsp

Sugar*

0.06 tsp

Pepper*

0.13 tsp

Salt*

1 tbsp

Oil*

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Nutrition Values

Calories870 kcal
Fat35 g
Saturated Fat3.5 g
Carbohydrate110 g
Sugar33 g
Dietary Fiber6 g
Protein32 g
Cholesterol5 mg
Sodium2840 mg
Trans Fat0 g
Potassium550 mg
Calcium150 mg
Iron5 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

Instructions

Prep
1
  • Peel, then cut carrot into 1/4-inch half-moons.
  • Cut bok choy into 1-inch pieces.
  • Pat plant-based protein shreds dry with paper towels. 
  • Sprinkle half the Moo Shu Spice Blend over plant-based protein shreds, then season with salt and pepper.
Toast peanuts
2
  • 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.
Cook plant-based protein shreds
3
  • Add 1 tbsp oil to the same pan, then plant-based protein shreds. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch.) 
  • Cook, tossing occasionally until cooked through, 6-8 min.** 
  • Transfer plant-based protein shreds 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.
Cook veggies and assemble stir-fry
4
  • 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 plant-based protein shreds, 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.
Cook noodles
5
  • 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.
Finish and serve
6
  • 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.
Modularity step (under step 1)
7

If you've opted to get plant-based protein shreds, disregard instructions to cut into 1-inch pieces. Season them in the same way the recipe instructs you to season the chicken.

Modularity step (under step 3)
8

Cook plant-based protein shreds the same way as the recipe instructs you to cook the chicken, tossing occasionally until cooked through, 6-8 min.**

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