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| Nutrient | Per serving1 plate (approx. 520 g) | Per portion520 g |
|---|---|---|
| Sugar | 5.8 g | 5.8 g |
| Energy | ~2850 kJ | ~2850 kJ |
| Sodium | 1280 mg | 1280 mg |
| Protein | 24 g | 24 g |
| Fat, total | 22 g | 22 g |
| Carbohydrate | 88 g | 88 g |
| Saturated fat | 3.5 g | 3.5 g |
Egg noodle, crispy tofu, seasonal vegetables, stir-fried in a savoury sauce. Vegetarian.
Thin soft egg noodles (mì sợi nhỏ), thick-cut golden crispy fried firm tofu blocks, scrambled hen eggs, fresh broccoli florets, sliced carrots, baby corn cuts, green peas, chopped celery stalks, fresh bean sprouts, minced garlic, finely sliced onions, premium light soy sauce, vegetarian mushroom oyster sauce, sea salt, ground white pepper, vegetable cooking oil, crispy fried shallots.
Stir-fried soft egg noodles with vegetables and tofu (Mì xào mềm chay) is a highly popular and nourishing staple within Vietnamese vegetarian restaurant culture (ăn chay). Originating from traditional Chinese noodle-tossing techniques, this recipe flash-fries fine egg noodles on an intensely hot wok to trap moisture and flavor. Combined with crisp market greens, scrambled eggs, and thick cuts of golden fried tofu, it delivers a brilliantly balanced, high-protein, and deeply satisfying vegetarian main.
Contains egg (hen eggs), soy and gluten (egg noodles, crispy tofu preparation, and savory soy-mushroom seasoning bases). Prepared in a commercial kitchen environment that also handles peanuts, sesame, dairy, fish, and crustacea.
Best enjoyed immediately while the wok-seared egg noodles are piping hot and the seasonal market vegetables retain their crisp-tender snap. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours.
If saving leftovers, allow the noodles to cool completely to room temperature before locking the container lid to prevent condensed steam from making the soft noodles mushy.
To reheat effectively, toss the noodles into a non-stick skillet over medium-low heat with a tiny tablespoon of water or vegetable stock to restore moisture. Cover and heat gently for 4 to 5 minutes, tossing occasionally until heated through completely.
Serve hot on a flat ceramic plate. Crowned beautifully with a generous scatter of crispy fried shallots and fresh bean sprouts for a savory, fragrant crunch that perfectly complements the soft noodle texture.
Hot food availability is subject to delivery location and logistics. Where available, please select a delivery window within 30 minutes of your event commencing to ensure the best experience. All food is heated immediately prior to dispatch and will be delivered warm. For optimal quality and food safety, we recommend that all items are consumed within 1 hour of delivery. If you have any questions about timing or suitability for your event, please feel free to get in touch — we're happy to help!
Boxes cannot be split or combined.
Packaging displayed in the photo may vary but the same great food will be supplied.
Back to Full Menu
| Nutrient | Per serving1 plate (approx. 520 g) | Per portion520 g |
|---|---|---|
| Sugar | 5.8 g | 5.8 g |
| Energy | ~2850 kJ | ~2850 kJ |
| Sodium | 1280 mg | 1280 mg |
| Protein | 24 g | 24 g |
| Fat, total | 22 g | 22 g |
| Carbohydrate | 88 g | 88 g |
| Saturated fat | 3.5 g | 3.5 g |
Egg noodle, crispy tofu, seasonal vegetables, stir-fried in a savoury sauce. Vegetarian.
Thin soft egg noodles (mì sợi nhỏ), thick-cut golden crispy fried firm tofu blocks, scrambled hen eggs, fresh broccoli florets, sliced carrots, baby corn cuts, green peas, chopped celery stalks, fresh bean sprouts, minced garlic, finely sliced onions, premium light soy sauce, vegetarian mushroom oyster sauce, sea salt, ground white pepper, vegetable cooking oil, crispy fried shallots.
Stir-fried soft egg noodles with vegetables and tofu (Mì xào mềm chay) is a highly popular and nourishing staple within Vietnamese vegetarian restaurant culture (ăn chay). Originating from traditional Chinese noodle-tossing techniques, this recipe flash-fries fine egg noodles on an intensely hot wok to trap moisture and flavor. Combined with crisp market greens, scrambled eggs, and thick cuts of golden fried tofu, it delivers a brilliantly balanced, high-protein, and deeply satisfying vegetarian main.
Contains egg (hen eggs), soy and gluten (egg noodles, crispy tofu preparation, and savory soy-mushroom seasoning bases). Prepared in a commercial kitchen environment that also handles peanuts, sesame, dairy, fish, and crustacea.
Best enjoyed immediately while the wok-seared egg noodles are piping hot and the seasonal market vegetables retain their crisp-tender snap. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours.
If saving leftovers, allow the noodles to cool completely to room temperature before locking the container lid to prevent condensed steam from making the soft noodles mushy.
To reheat effectively, toss the noodles into a non-stick skillet over medium-low heat with a tiny tablespoon of water or vegetable stock to restore moisture. Cover and heat gently for 4 to 5 minutes, tossing occasionally until heated through completely.
Serve hot on a flat ceramic plate. Crowned beautifully with a generous scatter of crispy fried shallots and fresh bean sprouts for a savory, fragrant crunch that perfectly complements the soft noodle texture.
Hot food availability is subject to delivery location and logistics. Where available, please select a delivery window within 30 minutes of your event commencing to ensure the best experience. All food is heated immediately prior to dispatch and will be delivered warm. For optimal quality and food safety, we recommend that all items are consumed within 1 hour of delivery. If you have any questions about timing or suitability for your event, please feel free to get in touch — we're happy to help!
Boxes cannot be split or combined.
Packaging displayed in the photo may vary but the same great food will be supplied.
