Protein Boost | Tofu & Shimeji Mushroom Chow Mein
Fresh Ginger-Garlic Noodles
Cooking time
10 minutes
Servings
2/4
Calories
900 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. Chinese comfort food gets star power from shimeji mushrooms. These pretty premium fungi deliver a nutty taste and nuanced crunch to each mouthful. Add quick-cooking fresh noodles and textured veggies, and this tasty recipe is a cinch to make yet comes off chic.
We will send you:
- 100g String peas (sugar snap peas or snow peas)
- 150g Shredded cabbage
- 15ml Minced garlic
- 150g Shimeji mushrooms
- 15ml Ginger paste
- 225g Fresh noodles
- 60ml Hoisin sauce
- 150g Edamame (or green peas)
- 30ml Rice vinegar
- 1 Block of tofu (non-GMO)
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Sesame, Soy, Wheat
You will need:
2 Large pans
Medium pot
Microwave
Oil
Salt & pepper (S&P)
Strainer
Total Fat
31 g
Saturated Fat
4 g
Sodium
1860 mg
Total Carb
108 g
Sugars
27 g
Protein
53 g
Fibre
10 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Thinly slice the string peas crosswise on an angle.
- Remove the bottom of the mushrooms; separate the mushrooms.
Boil the noodles
- Add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 2 to 4 min., until al dente.
- Reserving ¼ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Sauté the vegetables
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the mushrooms and sauté, 2 to 3 min., until beginning to brown.
- Add the ginger, garlic, cabbage, string peas, spices and pepper.
- Sauté, 3 to 4 min., until tender.
Cook the edamame & tofu
- In a medium bowl, microwave the edamame, 2 to 3 min., until heated through; season with pepper.
- Pat the tofu dry and cut into medium cubes; season with S&P.
- In a second large pan, heat a drizzle of oil on medium-high.
- Add the tofu and cook, 2 to 3 min. per side, until golden and heated through.
Combine the noodles
- To the pan of vegetables, add the noodles, tofu, hoisin, vinegar (start with ½) and ½ the reserved cooking water.
- Cook, stirring often, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the noodles between your bowls.
- Top with the edamame. Bon appétit!
