In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pork lo mein with cabbage, black soybean sauce, and soft-cooked eggs
Dairy-Free, Mediterranean, Protein Plus
2 Servings, 740 Calories/Serving
Our magical black soybean sauce transforms sautéed veggies and your choice of protein into a flavorful lo mein, while silky soft-cooked eggs take this dish to next-level delicious.
In your bag
- 5 ounces whole wheat spaghetti
- 2 organic eggs
- Your choice of protein
- 1 wedge organic Savoy or other cabbage (about 7 ounces)
- 3 ounces organic shredded carrots
- Sunbasket fermented black soybean sauce base (fermented black soybeans - canola oil - garlic - ginger - gluten-free tamari - rice vinegar - Marash chile flakes - brown sugar)
- 2 teaspoons red chile flakes (optional)
Nutrition per serving
Calories 740, Total Fat 37g (47% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 210mg (70% DV), Sodium 670mg (29% DV), Total Carb. 64g (23% DV), Fiber 12g (43% DV), Total Sugars 6g (Incl. 1g Added Sugars, 2% DV), Protein 35g
Contains: Eggs, Wheat, Soybeans
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.
Wash produce before use
Cook the spaghetti
Bring a medium sauce pot of salted water to a boil. Add the spaghetti and cook until just tender, 8 to 10 minutes. Drain, reserving ½ cup [1 cup] pasta cooking water. While the water is heating and the spaghetti is cooking, prepare the eggs.
Cook the eggs
Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 6 minutes for soft-cooked (for firmer yolks, cook 1 to 3 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs. While the water is heating and the eggs are cooking, start preparing the rest of the meal.
Prep your protein
- Ground meat (including plant based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season with salt and pepper.
- Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
- Tofu: Pat the tofu dry with paper towels; crumble or cut into ½-inch pieces. Season with salt and pepper.
- Plant-based chicken: Pat the plant-based chicken dry with a paper towel; season with salt and pepper.
Prep the remaining ingredients; cook the lo mein
- Cut the eggs in half lengthwise; set aside for serving.
- Cut away any core from the cabbage; thinly slice the cabbage.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add your protein and cook, stirring and breaking up the ground meat if using, until the protein is lightly browned but not yet cooked through, 1 to 2 minutes for Gulf shrimp and 3 to 5 minutes for all other proteins.
Stir in the cabbage and carrots and cook until the vegetables start to soften and your protein is cooked through, 1 to 2 minutes. Add the fermented black soybean sauce base, spaghetti, and ¼ cup [½ cup] reserved pasta cooking water and toss to coat, adding more cooking water if needed. Remove from the heat and season to taste with salt and pepper.
Transfer the lo mein to individual bowls and top with the eggs. Garnish with as many chile flakes as you like and serve.
- Fill a sauce pot with salted water for the spaghetti.
- Fill a sauce pot with water for the eggs.
- Fill a bowl with ice water.
- Peel the eggs.
- Time the cooking.