avec des rubans d'œufs
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. Ingrédients : Tofu (soya non OGM, eau, sulfate de calcium, nigari) (soya) • Nouilles chow mein (farine de blé, eau, carbonate de potassium, colorant alimentaire (jaune #5), sorbate de potassium) (blé) • Mélange de champignons (champignons cremini, champignons blancs, pleurotes) • Poivron • Bok choy • Œuf de catégorie A • Sauce gingembre (eau, sucres (cassonade, glucose), vinaigre, concentré de tomates, poudre de miso (graines de soya fermentées, sel), sauce soya (graines de soya, maltodextrine, sel), gingembre, huile végétale, amidon de maïs modifié, sel, poudre d'ail, épices, arôme naturel (blé, soya), gomme xanthane, acide citrique, sorbate de potassium) (soya, blé) • Sauce aux huîtres végétarienne (eau, sucres (sucre, mélasse de fantaisie), sel, amidon de maïs modifié, sauce soya (soya, maltodextrine, sel), protéine de soya hydrolysée, jus de champignon concentré, huile de soya, extrait de levure, arôme naturel (soya), gomme xanthane, acide phosphorique, caramel, sorbate de potassium, benzoate de sodium) (soya) • Fécule de maïs • Oignon vert • Huile de sésame • Mélange d’épices moo shu (poudre d'ail, sucre (maltodextrine), épices, sauce de soya en poudre [sauce de soya (graines de soya, blé, sel), maltodextrine, sel], sel, dioxyde de silicium) (soya, blé, sulfites).
Allergens
Utensils
Tags
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
- 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
avec riz assaisonné et salade de brocoli et endamames
