Sesame, Mushroom & Beef Lo Mein

Name: Sesame, Mushroom & Beef Lo Mein with Snap Peas, Carrots & Scallions
Total time: 20 min
Yield: 2
Cuisine: East Asia
Ingredients: 4 ounce Button Mushrooms; 2 unit Scallions; 4 ounce Sugar Snap Peas; 4.5 ounce Lo Mein Noodles; 4 ounce Shredded Carrots; 1 tablespoon Sesame Oil; 1 ounce Soy Sauce; 1 teaspoon Sriracha; 1 unit Pho Stock Concentrate; Salt; Pepper; 3 teaspoon Cooking Oil; 10 ounce Ground Beef

with Snap Peas, Carrots & Scallions

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A bowl of homemade veggie lo mein is the ultimate vegan comfort meal, without the price and hassle of takeout! You’ll toss tender, chewy noodles with a stir-fry of earthy mushrooms, crisp snap peas, and carrots, then coat it all in an umami-rich blend of soy sauce and sesame oil. Sprinkle with scallions and drizzle with Sriracha for a spicy kick just before serving. Get ready to curl up in your favorite spot and dig into these noodle bowls in just 20 minutes!

Tags:

Quick

•New

•Spicy

•Easy Prep

Allergens:

Gluten

•Sesamzaad

•Soja

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

4 ounce

Button Mushrooms

2 unit

Scallions

4 ounce

Sugar Snap Peas

4.5 ounce

Lo Mein Noodles

4 ounce

Shredded Carrots

1 tablespoon

Sesame Oil

1 ounce

Soy Sauce

1 teaspoon

Sriracha

1 unit

Pho Stock Concentrate

10 ounce

Ground Beef

Not included in your delivery

Salt

Pepper

3 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories810 kcal

Fat44 g

Saturated Fat13 g

Carbohydrate65 g

Sugar11 g

Dietary Fiber7 g

Protein37 g

Cholesterol100 mg

Sodium2270 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Large Pan

•Strainer

•Small Bowl

Instructions

• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and remove strings from snap peas. 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.

Heat a drizzle of oil in a large pan over medium-high heat. Add beef or turkey; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and slightly crispy, 3-5 minutes. • Add snap peas, carrots, scallion whites, and another drizzle of oil. Cook, stirring, until veggies are just tender, 2-3 minutes more. Season with salt and pepper.

Use pan used for beef or turkey here.

• In a small bowl (medium bowl for 4 servings), combine sesame oil, soy sauce, stock concentrate, half the Sriracha, and ¼ cup water (½ cup for 4).

• Stir drained noodles and sesame sauce into pan with veggies. Simmer, stirring occasionally, until warmed through, 1-2 minutes (3-4 minutes for 4 servings). Taste and season lightly with pepper if desired.

Stir beef or turkey into pan with veggies along with drained noodles and sesame sauce.