Recipe courtesy of Helen / @astepfullofyou          

  • Soak the dried shiitake mushrooms in hot water for 10-15 minutes, or until soft. Slice thinly and set aside.
  • Meanwhile, bring a large pot of water to a boil. Cook noodles according to package directions. Drain and set aside.
  • Heat a large skillet over medium heat and add a small amount of oil. Place plant-based crab cakes into skillet, making sure to leave space between them, cooking in batches as needed. Cook about 3-4 minutes per side, or until golden brown. Set aside.
  • Heat a large skillet or wok over medium heat and add sesame oil. Once hot, add minced garlic and cook a few seconds, until fragrant. Add peppers, carrots, shiitake mushrooms and snow peas. Cook for 2-3 minutes or until vegetables are softened. Add yu choy and cook for another 1-2 minutes. Transfer vegetables to a bowl and set aside.
  • In the same skillet, add 1 tablespoon olive oil. Add cooked noodles, cooking for about 1 minute and tossing frequently to avoid sticking. Add Shaoxing wine, light and dark soy sauce, sugar and five-spice powder. Toss the noodles until well coated and cook for 2 minutes.
  • Add vegetables and toss to combine. Remove from heat and divide into 4 serving bowls. Top each bowl with crab cakes, green onion and sesame seeds.
Crab Cake

Lo Mein

  • Preparation15 minutes
  • Cook Time 30 minutes
  • Serves 4

INgredients

  • ½ cup dried shiitake mushrooms
  • 1 (8-ounce) package plain lo mein noodles
  • 2 packages Good Catch® New England Style Plant-Based Crab Cakes
  • 1 tablespoon olive oil, plus more for cooking crab cakes
  • 1 teaspoon sesame oil
  • 3 cloves garlic, minced
  • 1 red bell pepper, julienned
  • 1 orange bell pepper, julienned
  • 1 large carrot, julienned
  • ½ cup snow peas
  • 1 handful yu choy, or bok choy
  • 1 tablespoon Shaoxing Wine, or dry sherry
  • 2 ½ tablespoons light soy sauce
  • 1 ½ teaspoons dark soy sauce
  • 1 ½ teaspoons sugar
  • ⅛ teaspoon Chinese five-spice powder
  • 1 green onion, thinly sliced, for garnish
  • 1 tablespoon sesame seeds, for garnish

Instructions

Recipe courtesy of Helen / @astepfullofyou          

  • Soak the dried shiitake mushrooms in hot water for 10-15 minutes, or until soft. Slice thinly and set aside.
  • Meanwhile, bring a large pot of water to a boil. Cook noodles according to package directions. Drain and set aside.
  • Heat a large skillet over medium heat and add a small amount of oil. Place plant-based crab cakes into skillet, making sure to leave space between them, cooking in batches as needed. Cook about 3-4 minutes per side, or until golden brown. Set aside.
  • Heat a large skillet or wok over medium heat and add sesame oil. Once hot, add minced garlic and cook a few seconds, until fragrant. Add peppers, carrots, shiitake mushrooms and snow peas. Cook for 2-3 minutes or until vegetables are softened. Add yu choy and cook for another 1-2 minutes. Transfer vegetables to a bowl and set aside.
  • In the same skillet, add 1 tablespoon olive oil. Add cooked noodles, cooking for about 1 minute and tossing frequently to avoid sticking. Add Shaoxing wine, light and dark soy sauce, sugar and five-spice powder. Toss the noodles until well coated and cook for 2 minutes.
  • Add vegetables and toss to combine. Remove from heat and divide into 4 serving bowls. Top each bowl with crab cakes, green onion and sesame seeds.