Protein Boost | Super Quick Vegan Lo Mein
with Asian-Style Veggies
Cooking time
15 minutes
Servings
2/4
Calories
550 /serving
In Cantonese, lo mein means “tossed noodles.” And that’s pretty much all you have to do for this 15-minute feast. Toss our springy fresh noodles with an assortment of veggies: mushrooms, cabbage and baby bok choy (it's the only thing you have to chop).
We will send you:
- 285g Shrimp (BAP-certified)
- 150g Shredded cabbage
- 225g Sliced mushrooms
- 225g Baby bok choy
- 15ml Minced garlic
- 225g Fresh ramen noodles
- 45ml Stir-fry sauce
- 45ml Sweet soy sauce
- 30ml Soy sauce (low sodium)
Contains: Oysters • Shrimp • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
10 g
Saturated Fat
1 g
Sodium
2780 mg
Total Carb
107 g
Sugars
31 g
Protein
39 g
Fibre
4 g
Preparation
Boil the noodles
- Bring a medium pot of salted water to a boil.
- Add the noodles; stir gently to separate.
- Boil, 1 to 3 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Start the lo mein
- Meanwhile, remove the root ends of the bok choy; roughly chop.
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the mushrooms and sauté, 3 to 4 min., until nicely browned.
- Add the bok choy, cabbage and garlic. Sauté, 2 to 3 min., until crisp-tender.
Finish the lo mein
- To the pan, add the stir-fry sauce, sweet soy sauce, soy sauce and 2 tbsp water (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until beginning to thicken.
- Add the noodles and cook, stirring often, 1 to 2 min., until combined and warmed through; season with S&P.
Plate your dish
- Divide the lo mein between your bowls. Bon appétit!
Weeknight wins in 15 minutes
Introducing our new 15-minute recipes: tested and timed by real home cooks, so 15 minutes really means 15 minutes. Choose from a selection of recipes delivered with fresh, pre-chopped ingredients for a built-in head start, plus easy instructions you can follow even on your busiest nights.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
