Mushroom Lo Mein
with Green Beans and Sweet Ginger Sauce
Chinese-style lo mein gets a hearty and 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.
Ingredients
6 ounce
Green Beans
1 thumb
Ginger
2 clove
Garlic
1 unit
Carrots
4 ounce
Mixed Wild Mushrooms
2 unit
Scallions
1 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 unit
Veggie Stock Concentrate
1 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
1 tablespoon
Sesame Oil
1 teaspoon
Honey
8 ounce
Udon Noodles
(Contains Wheat, Soy)
Not included in your delivery
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Cut green beans into 1-inch pieces. Peel and mince ginger. Mince or grate garlic. Peel carrot, then cut in half lengthwise. Slice into thin half-moons. Trim, then slice mushrooms. Trim, then 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 and set aside (we sent more hoisin sauce and honey than needed).
Heat a drizzle of oil in a large pan over medium heat (use a nonstick pan if you have one). Add noodles and cook, tossing, until tender, 3-4 minutes. (TIP: If pan seems dry, add a splash of water.) Remove noodles from pan and set aside.
Heat a drizzle of oil in same pan over medium-high heat. Add mushrooms, carrot, and green beans. Cook, tossing occasionally, until lightly browned and softened, 5-7 minutes. Add ginger, scallion whites, and garlic. 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 and serve.
