Umami Ginger Tofu Lo Mein
with Cabbage & Sesame Seeds
- Wheat
- Soy
- Sesame
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!
Ingredients
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
Utensils
Cooking Steps
• 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 ¼ cup water (½ 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.
