Protein Boost | Vegan Mee Goreng with Tofu & Fresh Ramen Noodles
Garlicky Spiced Peanuts
850 cals
20 mins
Description
Power up on proteins! Add tofu to your meal with our Protein Boost option. Mee goreng, a.k.a. spiced fried noodles, is a staple of Indonesian street food. The delicious combo of saucy strands, aromatics and veg is something you could crave every day—so we’re glad to oblige! Garnish with garlicky, sesame-spiced fried peanuts and voilà, fine food stall deliciousness.
Contains:
Peanuts • Sesame • Soy • Sulphites • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
340g Baby bok choy
1 Sweet pepper
20g Ginger
100g Nantes carrots
3 Garlic cloves
60ml Ponzu lime sauce
225g Fresh ramen noodles
45ml Sweet soy sauce
25g Chopped peanuts
1 Block of tofu (non-GMO)
12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Nutrition
Total fat | 33g |
Saturated Fat | 5g |
Sodium | 2490mg |
Total carbs | 119g |
Sugar | 35g |
Protein | 49g |
Fibres | 10g |
Recipe Instructions
- 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.
- Meanwhile, thinly slice the carrots crosswise.
- Remove the root ends of the bok choy; roughly chop.
- Halve, core and thinly slice the sweet pepper lengthwise.
- Peel and mince the ginger.
- Mince the garlic.
- Tofu: Pat dry and cut into medium cubes; season with S&P. In a pan, heat a drizzle of oil on medium-high. Cook, 2 to 3 min. per side, until browned. Transfer to the pan in step 5.
- In a large pan, heat a drizzle of oil on medium.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Reduce the heat to low and add the peanuts.
- Toast, stirring often, 30 sec. to 1 min., until coated; season with ½ the spices.
- Toast, stirring often, 30 sec. to 1 min., until fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
- In the same pan, heat a drizzle of oil on medium.
- Add the ginger and remaining garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add the carrots and sauté, 2 to 3 min., until beginning to soften.
- Add the sweet pepper and bok choy. Sauté, 2 to 3 min., until tender; season with the remaining spices and S&P.
- To the pan, add the soy sauce, ponzu and noodles.
- Cook, stirring often, 1 to 3 min., until the noodles are coated and combined; season with S&P.
- Divide the noodles between your bowls.
- Garnish with the spiced peanuts. Bon appétit!