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.
Mixed Wild Mushrooms
Soy Sauce(ContainsSoy, Wheat)
Veggie Stock Concentrate
Hoisin Sauce(ContainsSoy, Wheat)
Udon Noodles(ContainsSoy, Wheat)
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.