In order to bring you the best organic produce, some ingredients may differ from those depicted.
Dairy-Free, <600 Calories, Protein Plus
2 Servings, 560 Calories/Serving
20 Minutes
Better than takeout (and faster too!), this customizable stir-fry features our sweet and savory Mongolian sauce with crisp veggies and your choice of protein.
Nutrition per serving
Calories 560, Total Fat 18g (23% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 880mg (38% DV), Total Carb. 61g (22% DV), Fiber 12g (43% DV), Total Sugars 9g (Incl. 4g Added Sugars, 8% DV), Protein 46g
Contains:
Wheat, Soybeans, Sesame (sesame)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
1
Cook the ramen
Bring a medium sauce pot of water to a boil. Stir in the ramen and cook until just tender, 3 to 4 minutes. Drain and rinse with cold water. While the water is heating and the ramen is cooking, prepare your protein.
2
Prep your protein
3
Start cooking your protein
In a wok or large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned but not yet cooked through, 1 to 3 minutes for shrimp; 2 to 4 minutes for steak or pork; and 3 to 5 minutes for chicken, tofu, or plant-based chicken. Transfer to a plate. Do not clean the pan. While your protein is cooking, prepare the remaining ingredients.
4
Prep the remaining ingredients; finish the stir-fry
In the same pan used for your protein, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Stir in the broccoli and scallion pieces, season with salt and pepper, and cook until lightly browned, 1 to 2 minutes.
Add your protein and any accumulated juices, Mongolian sauce base, carrots, and ¼ cup [½ cup] water, adding more water for a thinner sauce, and bring to a boil. Reduce to a simmer, cover, and cook until the vegetables are just tender and your protein is cooked through, 1 to 2 minutes for shrimp and 2 to 4 minutes for all other proteins. Remove from the heat, stir in the ramen, and season to taste with salt and pepper.
Serve
Transfer your protein, vegetables, and ramen to individual bowls. Garnish with the thinly sliced scallions and serve.