Bell Pepper & Edamame Lo Mein
with Carrots, Peanuts & Wonton Strips
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 ounce
Sweet Thai Chili Sauce
4 ounce
Shredded Carrots
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Wonton Strips
(Contains: Wheat)
4 ounce
Edamame
(Contains: Soy)
4.5 ounce
Lo Mein Noodles
(Contains: Wheat)
1 unit
Green Bell Pepper
2 unit
Scallions
½ ounce
Peanuts
(Contains: Peanuts)
1 teaspoon
Sriracha
Not included in your delivery
Salt
Pepper
Butter
(Contains: Milk)
Cooking Oil
Nutrition Values
Utensils
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.