avec œufs frits et échalotes frites
Ingredients: 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 • Bok choy • Grade A egg • 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) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Green onion • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Sesame oil.
Allergens
Tags
Œuf
2 unit(s)
Nouilles chow mein
200 g
Poivron
1 unit(s)
Bok choy de Shanghai
1 unit(s)
Salade de chou
170 g
Oignons verts
2 unit(s)
Échalotes frites
28 g
Sauce aux huîtres végétarienne
0.25 cup
Sauce soja
2 tbsp
Sauce au chili doux
2 tbsp
Huile de sésame
1 tbsp
Sel
0.133 tsp
Poivre
0.063 tsp
Sucre
0.5 tsp
Huile
1.5 tbsp
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Thinly slice green onions.
- In a small bowl, combine vegetarian oyster sauce, sesame oil, soy sauce, sweet chili sauce and 1/2 tsp (1 tsp) sugar.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and coleslaw cabbage mix.
- Cook for 3-4 min, stirring occasionally, until starting to soften.
- Add bok choy and the sauce mixture.
- Cook for 2-3 min, stirring occasionally, until veggies are tender-crisp and sauce thickens slightly.
- Remove from heat.
- Meanwhile, heat a medium non-stick pan over medium.
- When hot, add 1/2 tbsp oil, then crack in eggs. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 servings, using 1/2 tbsp oil per batch.)
- Season with salt and pepper.
- Cover and pan-fry for 2-3 min, until egg whites have set.** (NOTE: Yolks will still be runny.)
- To the boiling water, add 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 scissors, make a few cuts in the pot to cut up noodles.
- To the pot with noodles, add veggies and sauce, then toss to combine.
- Divide stir-fried noodles between bowls. Top with fried eggs.
- Sprinkle green onions and crispy shallots over top.
690
kcal
Calories
30
g
Fat
8
g
Saturated Fat
91
g
Carbohydrate
24
g
Sugar
5
g
Dietary Fiber
21
g
Protein
200
mg
Cholesterol
2760
mg
Sodium
0.1
g
Trans Fat
700
mg
Potassium
200
mg
Calcium
6.5
mg
Iron
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