Umami Ginger Tofu Lo Mein

Name: Umami Ginger Tofu Lo Mein with Cabbage & Sesame Seeds
Total time: 20 min
Yield: 2
Cuisine: East Asia
Ingredients: 4.5 ounce Lo Mein Noodles; 1 unit Tofu; 4 tablespoon Sweet Soy Glaze; 4 tablespoon Umami Ginger Sauce; 1 tablespoon Sesame Seeds; 2 unit Scallions; 4 ounce Coleslaw Mix; 1 teaspoon Sriracha; Cooking Oil; Salt; Pepper

with Cabbage & Sesame Seeds

Recipe Development TeamPublished on April 30, 2025

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This savory bowl features tender, chewy noodles tossed with juicy dark meat chicken and crisp-tender cabbage. It’s coated in a sweet soy and umami ginger glaze and finished with a spicy drizzle of Sriracha, a sprinkle of scallion greens, plus crunchy sesame seeds. In a quick 20 minutes you’ll dig in to a better-than-take-out bowl of lo mein straight from your kitchen!

Tags:

Vegan

•Calorie Smart

•Fiber Smart

•Quick

•Easy Prep

•Family Friendly

Allergens:

Wheat

•Soy

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

4.5 ounce

Lo Mein Noodles

(Contains: Wheat)

1 unit

Tofu

(Contains: Soy)

4 tablespoon

Sweet Soy Glaze

(Contains: Wheat, Soy, Sesame)

4 tablespoon

Umami Ginger Sauce

(Contains: Wheat, Soy)

1 tablespoon

Sesame Seeds

(Contains: Sesame)

2 unit

Scallions

4 ounce

Coleslaw Mix

1 teaspoon

Sriracha

Not included in your delivery

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories620 kcal

Fat17 g

Saturated Fat3 g

Carbohydrate82 g

Sugar25 g

Dietary Fiber7 g

Protein28 g

Sodium1590 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Strainer

•Large Pan

Instructions

• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens.

• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.

• While noodles cook, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Open package of chicken* and drain off any excess liquid. Add chicken, coleslaw mix, scallion whites, and a pinch of salt and pepper to hot pan. Cook, stirring occasionally, until chicken is cooked through and veggies are tender, 4-6 minutes. (For 4 servings, you may need to work in batches.) • Add sweet soy glaze, umami ginger sauce, and 1⁄4 cup water (1⁄2 cup for 4). Cook, stirring occasionally, until sauce is warmed through, 30-60 seconds. (For 4, if you’re working in batches, return chicken mixture to pan with sauce and stir to thoroughly coat.)

• Remove pan from heat. Stir in drained noodles; toss to combine. Taste and season with salt and pepper if desired. • Divide lo mein between shallow bowls. Top with scallion greens and as many sesame seeds as you like. Drizzle with as much Sriracha as you like and serve.