with Egg Ribbons
If you are looking for an egg-cellent chow mein recipe, you've found it. Crispy, Moo Shu-spiced tofu and delicate egg ribbons are the highlights of this zippy, savoury and veggie -packed noodle dish.
Allergens
Utensils
Chow Mein Noodles
200 g
Egg
2 unit(s)
Tofu
1 unit(s)
Shanghai Bok Choy
1 unit(s)
Mixed Mushrooms
200 g
Sweet Bell Pepper
1 unit(s)
Green Onion
1 unit(s)
Vegetarian Oyster Sauce
0.25 cup
Ginger Sauce
4 tbsp
Cornstarch
2 tbsp
Sesame Oil
1 tbsp
Moo Shu Spice Blend
0.5 tbsp
Pepper
0.125 tsp
Unsalted Butter
2 tbsp
Oil
3.5 tbsp
Salt
0.375 tsp
- Add eggs to a medium bowl. Season with salt and pepper, then whisk until smooth.
- Heat a large non-stick pan over medium-low.
- When hot, add 2 tbsp (4 tbsp) butter, then swirl to melt. Add eggs. (Do not stir!) Cover and cook until omelet just sets, 3-5 min.**
- Remove from heat. Using a spatula, gently loosen edges, then transfer omelet to a cutting board. Set aside.
- Carefully wipe the pan clean.
- Cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy to wash away any hidden dirt.
- Core, then cut pepper into ½-inch pieces.
- Slice mushrooms.
- Thinly slice green onions.
- Pat tofu dry with paper towels, then cut into ½-inch pieces.
- Add tofu, cornstarch, ½ tbsp (1 tbsp) Moo Shu Spice Blend and ¼ tsp (½ tsp) salt to a large bowl. Toss to coat.
- Combine ginger sauce, vegetarian oyster sauce, half the sesame oil and ½ cup (1 cup) water in a small bowl.
- Add chow mein noodles to the boiling water. Cook, uncovered, until tender, 1-2 min.
- Drain noodles, then rinse under warm water.
- Return noodles to the same pot, off heat. Add remaining sesame oil, then gently toss to coat.
- Using a pair of scissors, make a few snips in the pot to cut up noodles.
- Set aside.
- Reheat the same pan (from step 1) over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then mushrooms. Cook, stirring often, until golden, 4-6 min.
- Transfer to another large bowl.
- Add ½ tbsp (1 tbsp) oil to the pan, then peppers. Cook, stirring often, 1 min.
- Add boy choy. Cook, stirring often, until tender-crisp, 2-3 min.
- Transfer veggies to the bowl with mushrooms. Season with salt and pepper. Cover to keep warm.
- Carefully wipe the pan clean.
- Reduce the heat to medium.
- Add 2 tbsp (4 tbsp) oil to the same pan, then tofu. (NOTE: Leave any excess cornstarch or seasoning in the bag and discard. Cook tofu in two batches for 4 ppl, using 1 tbsp oil for each batch.) Pan-fry tofu, turning occasionally, until golden-brown, 7-8 min.
- Add prepared sauce. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
- Remove from heat.
- Tightly roll omelet and slice into 1/8-inch-wide egg ribbons. (TIP: Cut egg ribbons in half crosswise if the strands are too long.)
- Add veggies and tofu-sauce mixture to the pot with noodles. Season with salt and pepper, then toss to combine.
- Divide noodles and any sauce from the pot between plates.
- Sprinkle egg ribbons and green onions over top.
1100
kcal
Calories
61
g
Fat
15
g
Saturated Fat
92
g
Carbohydrate
22
g
Sugar
6
g
Dietary Fiber
38
g
Protein
230
mg
Cholesterol
2560
mg
Sodium
10
g
Trans Fat
1000
mg
Potassium
700
mg
Calcium
9
mg
Iron
