Loaded Veggie Chow Mein
Serves 2 | with Crispy Tofu
These veggie-loaded chow-mein noodles are flavourful and filling thanks to plant-powered tofu and zippy sweet chili oyster sauce. It's an easy lunchtime meal that comes together in no time!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
200 g
Chow Mein Noodles
(Contains Wheat May contain Egg, Wheat)
1 unit(s)
Sweet Bell Pepper
1 tbsp
Sesame Oil
(Contains Sesame)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
170 g
Coleslaw Cabbage Mix
1 tbsp
Soy Sauce
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
4 tbsp
Sweet Chili Sauce
(May contain Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
1 unit(s)
Green Onion
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
All-Purpose Flour*
(Contains Gluten)
½ tsp
Sugar*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Core, then cut pepper into 1/4-inch slices.
- Thinly slice green onion.
- Pat tofu dry with paper towels, then cut into 1/2-inch cubes.
- Add tofu and 1 tbsp flour to a zip-top bag. Seal bag and shake to coat tofu.
- Add sweet chili sauce, oyster sauce, soy sauce and 1/2 tsp sugar to a small bowl, then stir to combine.
- Heat a large non-stick pan over medium-high heat. When hot, add sesame oil, then peppers.
- Cook, stirring occasionally, until peppers have softened slightly, 2-3 min. Add coleslaw mix, then season with salt and pepper. Cook until veggies are tender-crisp, 1-2 min.
- Transfer veggies to a plate and cover to keep warm.
- Add noodles to the boiling water. Cook uncovered, until tender, 1-2 min.
- Reserve 1/4 cup noodle water, then drain noodles. Rinse noodles under warm water.
- Drain well, then return to the large pot.
- Heat the same pan (from step 2) over medium-high heat. When hot, add 1 tbsp oil, then tofu.
- Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 4-5 min. Season with salt and pepper.
- Remove the pan from the heat and add sauce mixture (from step 1). Stir to combine until tofu is coated.
- Immediately pour sauce, including tofu, into the pot with the noodles. Add veggies and reserved cooking water to the pot, then toss to combine.
- Divide noodles between plates or bowls.
- Sprinkle green onions over top.