Tofu Chow Mein-Style Noodles
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Tofu Chow Mein-Style Noodles

Tofu Chow Mein-Style Noodles

with Stir-Fried Veggies and Peanuts

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

Tags:
Veggie
Allergens:
Soy
•Wheat
•Peanuts

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 Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy)

200 g

Chow Mein Noodles

(Contains Wheat)

1 unit(s)

Shanghai Bok Choy

1 tbsp

Moo Shu Spice Blend

(Contains Wheat, Soy)

4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

1 unit(s)

Carrot

4 tbsp

Honey-Garlic Sauce

(Contains Soy)

28 g

Peanuts, chopped

(Contains Peanuts)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

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Nutrition Values

Calories810 kcal
Fat24 g
Saturated Fat3 g
Carbohydrate118 g
Sugar36 g
Dietary Fiber6 g
Protein30 g
Cholesterol0 mg
Sodium2000 mg
Trans Fat0 g
Potassium600 mg
Calcium300 mg
Iron7.5 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

•Paper Towel
•Peeler
•Large Non-Stick Pan
•Large Pot
•Measuring Cups
•Measuring Spoons
•Strainer

Cooking Steps

Prep
1

Before starting, wash and dry all produce. Peel, then cut carrot into 1/4-inch half-moons. Cut bok choy into 1-inch pieces.Pat tofu dry with paper towels, then cut into 1-inch pieces. Sprinkle half the Moo Shu Spice Blend over tofu, 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 tofu
3

Add 1 tbsp oil to the same pan, then tofu. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Cook, stirring occasionally, until crispy and golden-brown all over, 6-7 min.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 to medium, then add carrots to the same pan. Cook, stirring often, 1-2 min. Add bok choy. Cook, stirring often, until veggies are tender-crisp, 1-2 min. Add tofu, 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 large 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.

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