Bell Pepper & Edamame Lo Mein

Name: Bell Pepper & Edamame Lo Mein with Carrots, Peanuts & Wonton Strips
Total time: 20 min
Yield: 2
Cuisine: East Asia
Ingredients: 1 ounce Sweet Thai Chili Sauce; 4 ounce Shredded Carrots; 4 tablespoon Sweet Soy Glaze; 1 unit Wonton Strips; 4 ounce Edamame; 4.5 ounce Lo Mein Noodles; 1 unit Green Bell Pepper; 2 unit Scallions; ½ ounce Peanuts; 1 teaspoon Sriracha; Salt; Pepper; Butter; Cooking Oil

with Carrots, Peanuts & Wonton Strips

Get 10 Free Meals + Free Breakfast For Life

This bold, savory stir-fry features tender lo mein noodles, crisp-tender bell pepper, and hearty edamame all tossed in a savory-sweet chili-soy glaze. Finished with crunchy peanuts, crispy wonton strips, and a drizzle of Sriracha for extra kick, this dish brings a fusion of textures and flavors to every bite!

Tags:

Veggie

•Calorie Smart

•Fiber Smart

•Quick

•Easy Prep

•New

•Family Friendly

Allergens:

Sesamzaad

•Soja

•Gluten

•Jordnødder

•Milk

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 Time20 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

1 ounce

Sweet Thai Chili Sauce

4 ounce

Shredded Carrots

4 tablespoon

Sweet Soy Glaze

1 unit

Wonton Strips

4 ounce

Edamame

4.5 ounce

Lo Mein Noodles

1 unit

Green Bell Pepper

2 unit

Scallions

½ ounce

Peanuts

1 teaspoon

Sriracha

Not included in your delivery

Salt

Pepper

Butter

Cooking Oil

Nutrition Values

/ per serving

Calories590 kcal

Fat16 g

Saturated Fat4 g

Carbohydrate94 g

Sugar30 g

Dietary Fiber8 g

Protein18 g

Cholesterol10 mg

Sodium1530 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

•Large Pan

Instructions

• Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens.

• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.

• While noodles cook, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add bell pepper, scallion whites, carrots, edamame, and a pinch of salt and pepper. Cook, stirring occasionally, until veggies are browned and tender, 4-6 minutes. (For 4 servings, you may need to work in batches.) • Add sweet soy glaze, chili sauce, and ¼ cup water (½ cup for 4); cook, stirring occasionally, until sauce is warmed through, 30-60 seconds.

• Remove pan from heat; add drained noodles and ½ TBSP butter (1 TBSP for 4). Toss to combine. (If sauce seems too thick, add water a splash at a time until everything is coated in sauce.) Taste and season with salt and pepper if desired. • Gently crush peanuts in their bag. • Divide lo mein between shallow bowls. Drizzle with as much Sriracha as you like. Garnish with scallion greens, peanuts, and wonton strips. Serve.