Protein Boost | Goodfood Travels: Hong Kong Veggie & Tofu Chow Mein
with Dried Mushrooms & Asian Greens
Cooking time
30 minutes
Servings
2/4
Calories
830 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Hong Kong, where fresh chow mein noodles are boiled then pan-fried for a fun play of textures, all coated in an umami-loving sauce.
We will send you:
- 1 Block of tofu (non-GMO)
- 2 Garlic cloves
- 7g Dried mushrooms (porcini or shiitake)
- 1 Scallion
- 340g Asian greens (yu choy or gai lan)
- 1 Sweet pepper
- 5g Cornstarch
- 225g Fresh noodles
- 30ml Soy sauce (low sodium)
- 45ml Hoisin sauce
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Small pot (or kettle)
Strainer
Salt
Total Fat
27 g
Saturated Fat
4 g
Sodium
1550 mg
Total Carb
101 g
Sugars
23 g
Protein
46 g
Fibre
10 g
Preparation
Rehydrate the mushrooms
- In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- In a small bowl, combine the dried mushrooms and boiling water.
- Set aside for 5 to 10 min. to rehydrate.
Boil the noodles
- Meanwhile, bring a medium pot of salted water to a boil.
- Add the noodles; stir gently to separate.
- Boil, 1 min., until beginning to soften.
- Drain, rinse and pat dry.
- Toss with a drizzle of oil to prevent sticking.
Mise en place
- Mince the garlic.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Halve, core and thinly slice the sweet pepper lengthwise.
- Remove the bottom inch of the gai lan stems; roughly chop the leaves and stems.
Make the sauce
Reserving the liquid, drain and roughly chop the rehydrated mushrooms.- In a second small bowl, combine the soy sauce, hoisin, cornstarch and ½ the mushroom liquid.
Sear the noodles
- In a large pan (non-stick if possible), heat a generous drizzle of oil on medium.
- Working in 2 batches, add the noodles and cook, without stirring, 3 min. per side, until crispy.
- Transfer to a plate and reserve the pan.
Sauté the vegetables & serve
- In the same pan, heat a drizzle of oil on medium-high.
- Add the white bottom of the scallion and garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add the sweet pepper, rehydrated mushrooms and gai lan. Sauté, 4 to 5 min., until wilted.
- Add the sauce and cook, stirring often, 30 sec. to 1 min., until combined and thickened.
- Divide the noodles between your bowls
- Top with the vegetables and sauce.
- Garnish with the green top of the scallion. Bon appétit!
