Chow mein au tofu et aux légumes
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
200 g
Nouilles chow mein
(Contient Blé)
2 pièce(s)
Œuf
(Contient Oeuf)
1 pièce(s)
Tofu
(Contient Soya)
1 pièce(s)
Bok choy de Shanghai
200 g
Mélange de champignons
1 pièce(s)
Poivron
1 pièce(s)
Oignon vert
¼ tasse(s)
Sauce aux huîtres végétarien
(Contient Soya Peut contenir Moutarde, Sésame, Sulfites, Crustacés, Oeuf, Poisson, Lait)
4 cs
Sauce au gingembre
(Contient Soya, Blé Peut contenir Moutarde, Sésame, Sulfites, Crustacés, Oeuf, Poisson, Lait)
2 cs
Fécule de maïs
(Peut contenir Moutarde, Sésame, Soya, Sulfites, Blé, Oeuf, Poisson, Lait)
1 cs
Huile de sésame
(Contient Sésame)
½ cs
Mélange d'épices Moo Shu
(Contient Soya, Sulfites, Blé Peut contenir Lait, Moutarde, Noix, Arachides, Sésame)
Pas inclus dans votre livraison
0.13 cc
Poivre*
2 cs
Beurre non salé*
(Contient Lait)
3.5 cs
Huile*
0.38 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- 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.
- Reheat the same pan (from step 3).
- When hot, add ginger sauce, vegetarian oyster sauce, sesame oil and 1/2 cup water (1 cup). Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
- Remove from heat.
- Add veggies and sauce to the pot with noodles. Season with salt and pepper, then toss to combine.
- Thinly slice rolled omelet into egg ribbons.
- Divide noodles and any sauce from the pot between bowls. Top with tofu.
- Sprinkle egg ribbons and green onions over top.