Chow mein au tofu et aux légumes

Végé de luxe

avec des rubans d'œufs

10 min

Difficulté: 2/3

Asiatique

Si vous cherchez une excellente recette de chow mein, vous l'avez trouvée. Le tofu croustillant aux épices Moo Shu et les délicats rubans d'œufs sont les vedettes de ce plat de nouilles savoureux et plein de légumes.

Allergens

Triticale

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Utensils

Grande casserole

Cuillères à mesurer

Passoire

Grand bol

Petit bol

Grande poêle antiadhésive

Fouet

Verre doseur

Bol à mélanger, moyen

Spatule

Ingrédients

Nouilles chow mein

200 g

Œuf

2 unit(s)

Tofu

1 unit(s)

Bok choy de Shanghai

1 unit(s)

Mélange de champignons

200 g

Poivron

1 unit(s)

Oignon vert

1 unit(s)

Sauce aux huîtres végétarienne

0.25 cup

Sauce au gingembre

4 tbsp

Fécule de maïs

2 tbsp

Huile de sésame

1 tbsp

Mélange d'épices Moo Shu

0.5 tbsp

Poivre

0.125 tsp

Beurre non salé

2 tbsp

Huile

3.5 tbsp

Sel

0.375 tsp

Preparation

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.