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Crab Free cakes Lo Mein

Good Catch® delivers the rich flavors and texture of fish without the bycatch.And the best part is yet to come – the products are friendlier to the oceans and the animals that live in them.

Ingredients

64gdried shiitake mushroom
1units.itemsRed bell pepper
Crab Free cakes
ready-made noodles
1large carrot
3units.itemsGarlic cloves
1Sesame oil
2units.itemsPak choi
1units.itemsorange bell pepper
65gSnow peas
2.5tablespoons light soy sauce
1Shaoxing Wine, or dry sherry
1units.itemsSpring onion
1.5Dark soy sauce
1Sesame seeds
1.5Sugar
0.5five-spice powder

Preparation

  1. Soak the dried shiitake mushrooms in hot water for 10-15 minutes and slice thinly.
  2. Meanwhile, bring a large pot of water to a boil. Cook the noodles according to the instructions on the package.
  3. Heat a large frying pan over medium heat and add a small amount of oil.
  4. Place the Crab Free cakes in the pan, frying in batches if necessary. Fry for about 3-4 minutes per side, or until golden brown.
  5. Finely chop the garlic cloves and cut the bell peppers and carrot into julienne strips.
  6. Heat a large frying pan or wok over medium heat and add sesame oil.
  7. Add the garlic and sauté until it softens.
  8. Add the bell peppers, carrot, shiitake mushrooms, and snow peas and stir-fry for 2 to 3 minutes.
  9. Add the bok choy and stir-fry for another 1-2 minutes.
  10. Place the vegetables in a bowl and set aside.
  11. Add olive oil to a frying pan and add the ready-to-use noodles.
  12. Stir-fry for 1 minute, stirring to prevent sticking.
  13. Pour in the Shaoxing wine and the light and dark soy sauce.
  14. Add the sugar and five-spice powder and stir well for about two minutes.
  15. Add the bowl of vegetables.
  16. Slice the spring onion into thin rings.
  17. Divide the noodles among the plates, place the Crab Free cakes on top, and garnish with spring onion and sesame seeds.