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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Udon Noodles(ContainsWheat, Soy)
Veggie Stock Concentrate
Hoisin Sauce Jar(ContainsSoy)
Soy Sauce(ContainsSoy, Wheat)
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.