In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Chicken chow mein with fresh ramen and stir-fried vegetables
Dairy-Free, <600 Calories, Protein Plus
2 Servings, 550 Calories/Serving
20 Minutes
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
Nutrition per serving
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.
Instructions
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
- 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.
3
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.
4
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.
5
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.
Serve
Transfer the chow mein to individual bowls, garnish with the green parts of the scallions, and serve.
Kids Can!
- Fill a pot with water for the ramen.
- Time the ramen.
- Mix together the arrowroot powder and stir-fry blend.
- Garnish with the scallions.