Protein Boost | Creamy Tofu, Mushroom & Miso Shanghai Noodles
with Yu Choy & Cabbage
Cooking time
20 minutes
Servings
2/4
Calories
960 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. Forks or chopsticks—it’s your call on how to handle this Asian twirl. We’re melding fresh Shanghai noodles with an inventive miso sauce that has the complex deliciousness of umami and the garlicky-buttery goodness of a creamy pasta dish. It’s rounded out with sesame-spiced cabbage, yu choy and mushrooms.
We will send you:
- 225g Asian greens (yu choy or gai lan)
- 2 Garlic cloves
- 225g Mushrooms
- 30ml Rice vinegar
- 225g Fresh Shanghai noodles
- 20g White miso paste
- 150g Shredded cabbage
- 45ml Heavy cream
- 1 Block of tofu (non-GMO)
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Milk, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
2 Large pans
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
46 g
Saturated Fat
16 g
Sodium
2070 mg
Total Carb
92 g
Sugars
16 g
Protein
48 g
Fibre
8 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Quarter the mushrooms. Remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces. Mince the garlic.
Sauté the vegetables
In a large pan, heat a generous drizzle of oil on medium-high. Add the mushrooms and sauté, 3 to 4 min., until beginning to brown. Add the yu choy, cabbage, ½ the garlic, 1 tbsp water (double for 4 portions), ½ the spices and S&P. Sauté, 2 to 3 min., until the vegetables have softened. Transfer to a plate. Wipe out and reserve the pan.
Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 5 to 7 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add ¾ cup water, 2 tbsp butter (double both for 4 portions), the miso, vinegar, cream, remaining spices and S&P. Cook, stirring often, 2 to 3 min., until warmed through.
Cook the tofu
Pat the tofu dry with paper towel and cut into medium cubes; season with S&P. In a second large pan, heat a drizzle of oil on medium-high. Add the tofu and cook, 2 to 3 min. per side, until golden and heated through.
Combine the noodles & serve
To the pan of sauce, add the noodles, tofu and vegetables. Cook, stirring often, 1 to 2 min., until combined. Divide the noodles between your bowls. Bon appétit!
