Mushroom Lo Mein
with Fresh Udon Noodles
Chinese-style lo mein gets a heartier and more wholesome twist when you swap out the usual meaty suspects for mushrooms and veggies like carrots and green beans. In this recipe, you’ll practice stir-frying udon noodles in sauce until they brim with a savory, soy, hoisin, and sesame-based flavor that explodes with each bite.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
4 ounce
Button Mushrooms
6 ounce
Green Beans
1 unit
Carrots
8 ounce
Udon Noodles
(ContainsWheat, Soy)1 thumb
Ginger
2 clove
Garlic
1 unit
Veggie Stock Concentrate
2 unit
Scallions
1 tablespoon
Hoisin Sauce Jar
(ContainsSoy)1 tablespoon
Soy Sauce
(ContainsWheat, Soy)1 teaspoon
Honey
1 tablespoon
Sesame Oil
Not included in your delivery
2 teaspoon
Vegetable Oil
unit
Kosher Salt
unit
Pepper
Wash and dry all produce. Cut green beans into 1-inch pieces. Peel and mince ginger. Mince or grate garlic. Peel and cut carrot in thirds, then cut each piece in half lengthwise and slice into thin half-moons. Roughly chop mushrooms. Thinly slice scallions, keeping greens and whites separate.
Whisk together soy sauce, stock concentrate, 1 TBSP hoisin sauce, sesame oil, 1 tsp honey, and ¼ cup water in a small bowl.
Heat a drizzle of oil in a large pan over medium heat (TIP: If you have a nonstick pan, break it out.) Add noodles to pan and toss until tender, for 3-4 minutes. If pan seems dry, add a splash of water or drizzle of oil. Remove from pan and set aside.
Heat a drizzle of oil in same pan over medium-high heat. Add mushrooms, carrot, and green beans and cook until lightly browned and softened, 5-7 minutes, tossing occasionally. Add ginger, scallion whites, and garlic and toss until fragrant, 1 minute. Season with salt and pepper.
Reduce heat to medium. Add sauce and noodles to pan. Toss everything until well-coated and sauce has thickened slightly, 1-2 minutes
Divide lo mein between bowls. Garnish with scallion greens.