In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chicken chow mein with fresh ramen and stir-fried vegetables
Dairy-Free, <600 Calories, Protein Plus
2 Servings, 550 Calories/Serving
For a long and tasty life, dig into chow mein with fresh ramen noodles, stir-fried vegetables, and your choice of protein. Slurping is highly encouraged.
In your bag
- 10 ounces boneless skinless chicken breast strips
- 6 ounces Moon Noodles fresh ramen
- Your choice of protein
- 1 organic celery rib
- 3 organic scallions
- 1 organic zucchini or yellow squash
- 1 teaspoon arrowroot powder
- Sunbasket stir-fry blend (gluten-free tamari - toasted sesame oil - garlic - ginger)
- 3 ounces organic shredded carrots
Calories 550, Total Fat 17g (22% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 890mg (39% DV), Total Carb. 57g (21% DV), Fiber 11g (39% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 46g
Contains: Wheat, Soybeans, 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
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.
Prep your protein
- Chicken, steak, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season with salt and pepper.
- Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
- Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper.
- Plant-based chicken: Pat the plant-based chicken dry with a paper towel; season with salt and pepper.
Cook your protein
In a wok or large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned and just cooked through, 2 to 4 minutes for regular shrimp; 4 to 6 minutes for jumbo shrimp, scallops, steak, pork, tofu, or plant-based chicken; and 6 to 8 minutes for chicken. Transfer to a plate. Do not clean the pan. Meanwhile, prepare the vegetables.
Prep the vegetables; make the slurry
- Thinly slice the celery on the diagonal.
- Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the white parts for the stir-fry and the green parts for garnish.
- Cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- In a small bowl, using a fork or whisk, mix together the arrowroot powder and stir-fry blend to form a slurry.
Cook the vegetables; finish the chow mein
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 celery and white parts of the scallions and cook until crisp-tender, 1 to 2 minutes. Stir in the zucchini, season with salt and pepper, and cook until crisp-tender, 1 to 2 minutes. Stir in the ramen and carrots and cook until heated through, about 1 minute.
Stir the arrowroot slurry to recombine, then add the slurry and your protein and any accumulated juices to the pan. Toss to coat and cook until heated through, about 1 minute. Remove from the heat and season to taste with salt and pepper.
Transfer the chow mein to individual bowls, garnish with the green parts of the scallions, and serve.
- Fill a pot with water for the ramen.
- Time the ramen.
- Mix together the arrowroot powder and stir-fry blend.
- Garnish with the scallions.