Lo Mein
with Tofu and Mushrooms
Tastier than take out! Lo mein translates to tossed or stirred noodles - we swapped the egg noodles for a vegan option in this dish.
Cals 875 · Prot 45 · Carbs 126 · Fat 24
Vegan
35 min
Tastier than take out! Lo mein translates to tossed or stirred noodles - we swapped the egg noodles for a vegan option in this dish.
Cals 875 · Prot 45 · Carbs 126 · Fat 24
Vegan
Ingredients
Noodles
Carrot
1 Piece
White cabbage
300 Grams
Mushroom
250 Grams
Sugar snap peas
100 Grams
Spring onion
40 Grams
Large red chilli
1 Piece
Firm tofu
9*
300 Grams
Vegetable oil
1 Tbsp
Black salt
4 Grams
Garlic powder
2 Grams
Wheat noodles
10*11*
200 Grams
Salt
0.5 Tsp
Sauce
Sesame oil
3*9*
15 ML
Soy sauce
9*10*11*
30 ML
Sweet soy sauce
9*10*11*14*
20 ML
Hoisin sauce
3*9*10*
30 Grams
Garlic paste
10 Grams
Brown sugar
5 Grams
To serve
Sesame seeds
3*
10 Grams
Chilli flakes
2 Grams
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3660 / 875 |
| Fats (g) | 24 |
| of which saturated (g) | 3.8 |
| Carbohydrates (g) | 126 |
| of which sugars (g) | 28.9 |
| Fibers (g) | 17.3 |
| Proteins (g) | 45.4 |
| Salt (g) | 11.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep vegetables
- Peel and slice the carrot into matchsticks.
- Thinly slice the cabbage.
- Clean the mushrooms with a cloth, knife or brush (don't wash them with water).
- Roughly chop or tear the mushrooms.
- Slice the sugar snap peas in half.
- Finely slice the spring onion and the red chilli.
2 Mix sauce
- In a small bowl, combine the sesame oil, soy sauce, sweet soy sauce, hoisin sauce, garlic paste and brown sugar.
- Mix well.
- This is the stir-fry sauce.
3 Crumble and fry
- Drain the tofu and squeeze out as much liquid as possible.
- Heat a large pan over a medium-high heat with a drizzle of oil.
- Once hot, crumble the tofu into the pan.
- Add the black salt and the garlic powder.
- Fry for 8-10 min or until all the excess liquid has evaporated and the tofu has started to brown.
- Transfer to a plate and reserve the pan.
Tip! In this recipe you'll use black salt and tofu to create 'fake' eggs.
4 Cook noodles
- Meanwhile, bring a large pot of lightly salted water to a boil.
- Add the wheat noodles and cook for 3-4 min or until cooked to your liking.
- Drain.
Tip! Drizzle the cooked noodles with oil once drained to stop them from sticking together.
5 Stir-fry
- Return the reserved pan to high heat with a second drizzle of oil.
- Add the mushrooms, carrot and cabbage with a pinch of salt and stir-fry for 3-4 min.
- Add the sugar snap peas, half of the spring onion and half of the red chilli (spicy!), and stir-fry for 1 min further.
- Add the fried tofu crumble, stir-fry sauce and drained cooked noodles.
- Toss well, using tongs.
Tip! Use your largest pan (or wok) to make it easier and quicker to stir-fry all the ingredients together.
6 Serve
- Serve the Lo Mein garnished with the remaining spring onion, red chilli (spicy!), sesame seeds and chilli flakes (spicy!).
Tip! This one reheats well. Have the leftovers for lunch the following day.
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