with Coleslaw Cabbage Mix
Ingredients: Ground beef and pork mix (beef, pork) • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Coleslaw mix (carrot, green cabbage, red cabbage) • Sweet bell pepper • Ginger sauce (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) (soy, wheat) • Vegetarian oyster sauce (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) (soy) • Garlic • Green onion.
Allergens
Tags
Ground Beef and Pork Mix
250 g
Chow Mein Noodles
200 g
Coleslaw Cabbage Mix
170 g
Sweet Bell Pepper
1 unit(s)
Green Onion
1 unit(s)
Garlic, cloves
2 unit(s)
Vegetarian Oyster Sauce
0.25 cup
Ginger Sauce
4 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Oil
1.5 tbsp
- Before starting, bring a large pot of salted water to a boil over high.
- Wash and dry all produce.
- Core, then cut pepper into 1/4-inch slices.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef and pork mix, half the garlic and 1 tbsp (2 tbsp) oyster sauce.
- Cook for 4-5 min, breaking up meat into smaller pieces, until no pink remains.**
- Remove from heat. Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- Carefully wipe the pan clean.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and remaining garlic.
- Cook for 3-4 min, stirring often, until peppers are tender-crisp.
- Meanwhile, to the boiling water, add chow mein noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
- Strain and rinse noodles with warm water.
- Return noodles to the pot, off heat. Add 1/2 tbsp (1 tbsp) oil, then gently toss to coat.
- Using a pair of kitchen scissors, make a few cuts to chop up noodles.
- Set aside.
- To a small bowl, add ginger sauce, remaining oyster sauce and 1/2 cup (1 cup) water. Season with pepper, then whisk to combine.
- To the pan with peppers, add coleslaw cabbage mix and prepared sauce, then bring to a simmer. Cook for 1-2 min, stirring occasionally, until sauce thickens slightly and cabbage is tender-crisp.
- Remove from heat.
- To the pot with noodles, add veggies, sauce and meat. Season with salt and pepper, then toss to combine.
- Divide noodles and any sauce from the pot between bowls.
- Sprinkle green onions over top.
800
kcal
Calories
32
g
Fat
9
g
Saturated Fat
90
g
Carbohydrate
23
g
Sugar
5
g
Dietary Fiber
37
g
Protein
80
mg
Cholesterol
2150
mg
Sodium
0.4
g
Trans Fat
900
mg
Potassium
100
mg
Calcium
7.5
mg
Iron
with Stir-Fried Veggies, Garlicky Rice and Toasted Cashews
