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. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Sweet bell pepper • Bok choy • Grade A egg • 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) • Cornstarch • Green onion • Sesame oil • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites).
Allergens
Utensils
Tags
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 heat.
- When hot, add 2 tbsp (4 tbsp) butter, then swirl to melt. Add eggs. (NOTE: 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, then set aside.
- Combine ginger sauce, vegetarian oyster sauce, half the sesame oil and ½ cup (1 cup) water in a small bowl. Set aside.
- 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 or kitchen shears, 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 heat of the same pan to medium.
- Add 2 tbsp (4 tbsp) oil, 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 sesame-ginger 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.
1110
kcal
Calories
60
g
Fat
15
g
Saturated Fat
92
g
Carbohydrate
22
g
Sugar
7
g
Dietary Fiber
40
g
Protein
225
mg
Cholesterol
2420
mg
Sodium
0.5
g
Trans Fat
1000
mg
Potassium
750
mg
Calcium
8.5
mg
Iron
with Seasoned Rice and Broccoli-Edamame Slaw
