Beef, Bok Choy & Mushroom Lo Mein

Name: Beef, Bok Choy & Mushroom Lo Mein with Ginger, Cabbage, Spinach & Scallions
Total time: 30 min
Yield: 2
Cuisine: Central Asia
Ingredients: 2 unit Scallions; 1 thumb Ginger; 2 tablespoon Soy Sauce; 1 tablespoon Sesame Oil; 1 teaspoon Garlic Powder; 2.5 ounce Spinach; 4 ounce Bok Choy and Napa Cabbage; 5 teaspoon Rice Wine Vinegar; 4 ounce Shredded Carrots; 8 ounce Button Mushrooms; 1 unit Veggie Stock Concentrate; 4.5 ounce Lo Mein Noodles; Salt; Sugar; Olive Oil; 10 ounce Ground Beef

with Ginger, Cabbage, Spinach & Scallions

Recipe Development TeamUpdated on August 16, 2025

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Ready for a veggie-packed dish that doesn't skimp on flavor? Here we go! Lo mein noodles are tossed in a sweet sesame soy sauce with stir-fried mushrooms, bok choy, cabbage, carrots, and spinach. A garnish of crisp scallion greens makes this quick-cooking noodle bowl a crowd favorite.

Allergens:

Soy

•Wheat

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

2 unit

Scallions

1 thumb

Ginger

2 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

1 tablespoon

Sesame Oil

(Contains: Sesame)

1 teaspoon

Garlic Powder

2.5 ounce

Spinach

4 ounce

Bok Choy and Napa Cabbage

5 teaspoon

Rice Wine Vinegar

4 ounce

Shredded Carrots

8 ounce

Button Mushrooms

1 unit

Veggie Stock Concentrate

4.5 ounce

Lo Mein Noodles

(Contains: Wheat)

10 ounce

Ground Beef

Not included in your delivery

Salt

Sugar

Olive Oil

Nutrition Values

/ per serving

Calories810 kcal

Fat36 g

Saturated Fat10 g

Carbohydrate78 g

Sugar20 g

Dietary Fiber6 g

Protein40 g

Cholesterol95 mg

Sodium2320 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Strainer

•Small Bowl

•Whisk

•Large Pan

Instructions

• Bring a medium pot (large pot for 4 servings) of water to a boil. Wash and dry produce. • Trim and and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim scallions; cut whites into 1-inch pieces and thinly slice greens. Peel and mince or grate ginger.

• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Reserve ¼ cup noodle cooking water (½ cup for 4 servings); drain and set aside. • While noodles cook, in a small bowl, whisk together stock concentrate with ⅓ cup warm water (⅔ cup for 4). Add soy sauce, sesame oil, garlic powder, 3 TBSP sugar, and 2 tsp vinegar (6 TBSP sugar and 4 tsp vinegar for 4). (Be sure to measure the vinegar—we sent more!) Stir to combine.

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add mushrooms and scallion whites. Cook, stirring occasionally, until veggies are browned, 3-4 minutes. • Add carrots and a pinch of salt; cook, stirring occasionally, until softened, 1-2 minutes. Add ginger and cook, stirring, until fragrant, 30-60 seconds.

• Reduce heat under pan with veggies to medium. Add spinach, bok choy and napa cabbage, soy-garlic sauce, drained noodles, and reserved noodle cooking water. Cook, stirring occasionally, until sauce has thickened, 1-2 minutes. • Divide lo mein between bowls. Sprinkle with scallion greens and serve.

Ground Meat is fully cooked when internal temperature reaches 160°.