Throwback Thursday: Beverly Kim’s Chow Fun Noodles Recipe

We’re featuring a brand new Meez Meals for Good recipe on our menu this week (more on this below) and it got us thinking about some of our favorite past Meez Meals for Good recipes. Topping our list: Chef Beverly Kim’s Chow Fun Noodles.

We fell in love with the fresh flavors and crisp ingredients from the genius chef/owner of Parachute and former Top Chef. It’s a quick and easy dinner that we featured on the Meez Menu last year, and we’re delighted to share the recipe this week so you can cook it again and again.

Meez Meals for Good

We’ve partnered with the charity Common Threads to teach children the joy and benefits of cooking delicious and healthy food from scratch. Chicago’s top chefs are donating a favorite recipe, and we deliver the ingredients prepped and ready to go, with the proceeds benefiting Common Threads.

This week we’re delivering all the ingredients for a recipe from Beatrix’s Chef John Chiakulas just right for spring. With fresh asparagus, mushrooms and crispy quinoa cakes, all served up with fresh basil and goat cheese, it’s a taste sensation you’ll just love. (See all the details and order here.)

Ingredients

light cooking oil
8 oz rice noodles
2 eggs
4 ½ cups broccoli florets
8 oz extra firm or baked tofu, cut into ½” slices
¼ cup mirin
¼ cup soy sauce
2 Tbsp rice wine vinegar
1 Tbsp + 2 tsp lime juice
2 tsp white miso
7 oz diced tomatoes, drained
¼ cup scallions, minced
3 cloves garlic, sliced

Putting It All Together

Put a saucepan of water on to simmer.

Put the rice noodles into a casserole dish and pour the hot water over top, making sure the noodles are completely covered. Let sit for 10-15 minutes, until soft and malleable, then drain very well and rinse with cold water

After the noodles are rinsed, lightly beat the eggs. Heat 2 to 3 Tbsp of light cooking oil over high heat and, when very hot, add the egg. Wait 30 seconds, then add the drained noodles and scramble together. Let the noodles sit for 5 to 6 minutes, then set aside.

Heat 1 Tbsp light oil in the now-empty skillet over high heat. Add the broccoli and cook 2 minutes then add the tofu. Cook until the broccoli is bright green and tofu is hot, about 5 minutes, then set aside

While the broccoli is cooking, combine the mirin, soy sauce, rice wine vinegar, lime juice, miso and tomatoes in a mixing bowl. This is your Chow Fun Sauce.

When the broccoli is cooked, add the noodles and egg and half of the Chow Fun Sauce. Stir and cook over medium-high heat until the sauce thickens slightly, about 3 to 4 minutes. Add the rest of the sauce and cook 2 more minutes.

While the sauce is cooking, heat 1 Tbsp light oil in a small skillet over medium high heat. When the oil starts to smell, add the scallions and garlic. Cook for 2 minutes, stirring constantly, then serve over the noodles. Enjoy!

Serves 2

Hungry for More?

Hurray for spring! We’re celebrating the arrival of spring with one of our members’ all-time favorite recipes: these Green Spring Vegetables with Toasted Gnocchi. Asparagus, peas and edamame, all tossed together with toasted gnocchi in a 20 minute dinner you’ll fall head over heals for. Plus Kentucky BBQ Tacos, Pan-Roasted Salmon and more. Creative recipes. Healthy meals in a heartbeat. That’s the magic of Meez.