Spicy-Sweet Szechuan Chicken Lo Mein
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Spicy-Sweet Szechuan Chicken Lo Mein

Spicy-Sweet Szechuan Chicken Lo Mein

with Bell Pepper & Peanuts

For a flavorful noodle stir-fry with a touch of heat, put down the takeout menu and look no further than your own kitchen! You’ll toss tender lo mein noodles with portobello mushrooms, onion, and bell pepper in a sweet-umami sauce of honey, miso, and Szechuan paste. A final sprinkling of crunchy peanuts makes this bowl sing!

Tags:
Protein Smart
Quick
Easy Prep
New
Allergens:
Soy
Wheat
Sesame
Peanuts

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

1 unit

Onion

1 unit

Green Bell Pepper

2 unit

Portobello Mushrooms

4 teaspoon

Honey

1 unit

Miso Sauce Concentrate

(Contains Soy)

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

5 teaspoon

Rice Wine Vinegar

2 tablespoon

Szechuan Paste

(Contains Soy, Wheat, Sesame)

4.5 ounce

Lo Mein Noodles

(Contains Wheat)

1 ounce

Peanuts

(Contains Peanuts)

10 ounce

Chopped Chicken Breast

Not included in your delivery

Salt

Pepper

4 teaspoon

Cooking Oil

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Nutrition Values

/ per serving
Calories710 kcal
Fat22 g
Saturated Fat3.5 g
Carbohydrate78 g
Sugar23 g
Dietary Fiber7 g
Protein47 g
Cholesterol110 mg
Sodium1860 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

Medium Pot
Paper Towel
Small Bowl
Whisk
Large Pan
Strainer

Instructions

Prep
1

• Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Using the tip of a spoon, remove and discard black gills from undersides of mushrooms; trim any large stems if necessary. Thinly slice mushrooms into strips (if strips are too long, cut them in half crosswise).

Make Sauce
2

• In a small bowl, whisk together honey, miso sauce concentrate, half the soy sauce, half the vinegar, half the Szechuan paste (use more for more heat), and 1⁄4 cup water. (For 4 servings, use all the soy sauce, all the vinegar, and 1/3 cup water.)

Rinse shrimp* under cold water. Pat shrimp or chicken* dry with paper towels; season with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer; cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Cook Veggies
3

• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion, bell pepper, and mushrooms; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. • Stir in Szechuan sauce mixture; cook, stirring occasionally, until sauce has reduced and slightly thickened, 1-2 minutes.

Use pan used for shrimp or chicken here.

Cook Noodles
4

• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain.

Finish Lo Mein
5

• While noodles cook, roughly chop peanuts. • Add drained noodles to pan with veggies; toss until noodles are thoroughly coated in sauce. Taste and season with salt and pepper if desired.

Add shrimp or chicken to pan along with noodles.

Serve
6

• Divide lo mein between shallow bowls. Top with peanuts and serve.

Chicken is fully cooked when internal temperature reaches 165°.

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