Spicy-Sweet Szechuan Portobello Lo Mein
with Bell Pepper & Peanuts
- Soy
- Wheat
- Sesame
- 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!
Ingredients
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)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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).
• 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.)
• 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.
• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain.
• 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.
• Divide lo mein between shallow bowls. Top with peanuts and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sweet-and-spicy Szechuan sauce is a highlight, with the peanuts adding a satisfying crunch 🥜. Some found the dish mild; use all the Szechuan paste — or add chili crunch or red pepper flakes — for a bolder kick.
- Ease of prep: The recipe comes together quickly once the veggies are prepped, though cleaning and scraping the gills from the portobello mushrooms takes extra time and can be messy. Slicing the mushrooms smaller than you think necessary helps them cook evenly and blend better with the noodles.
- Suggestions: Swap the green bell pepper for red, orange, or yellow — several reviewers felt green pepper was too bitter and overpowered the other flavors. Adding cabbage, snow peas, carrots, or tofu boosts both volume and variety.
- Leftovers: Leftovers are generally decent, though a few noted the noodles soften further and the dish loses some texture by the next day.
- Portions: A few reviewers felt the noodle-to-vegetable ratio was off — consider adding an extra ounce or two of noodles, or use all the sauce (not just half) to coat everything well.
Reviews from our home cooks
This our FAVORITE and wish it was on the menu all the time. LOVE the flavors, the spice, and it's easy to cook and I had the least amount of dishes to wash compared to all of the other meals we've had, which is appreciated. Even though I made it for 2 servings, I used ALL of the soy, vinegar, and Szechuan paste and it was perfect for us! Please more like this.
No complaints! I loved the portobello mushrooms, the onion, and bell pepper. The seasonings and spices were perfect (I used about half of the Szechuan Paste). I'd happily order this again.
This was a nice light meal we had for lunch before an afternoon of shopping. But the mushrooms were "meaty" enough to keep us satisfied. The green pepper we sent was way too big for the meal so I just used half. It was very tasty and was obviously super-fresh, it was just too much quantity. I do think an orange or red bell pepper would have been a bit better-tasting in the meal.
This was a great meatless meal. It was very hearty with the portabello mushrooms, easy and quick to prepare. Was happy they included a large package of the szechuan seasoning, so we could enjoy it spicy.
See, you don't have to call something ramen to make it good. This is a fine pan noodle you got here. Btw, you can probably add all the szechuan paste, soy sauce, and vinegar to the mix, not just half.
Decent but needed to use all the sauces, soy vinegar and add more honey to make it "sweet and spicy" and it was for 2 not 4 ppl which means if it were 4 ppl it would have needed more of everything included. Without it, it wouldn't have covered the lo mein enough. I also feel it was a smaller portion than other meals and could have used more lo mein or something
I had never cooked with portobellos before so I really appreciated the instructions specifying that I needed to remove the gills prior to cooking. The dish was very tasty!
We aren't vegetarian, yet we didn't miss the meat because the portobello mushrooms gave us the same mouth feel as meat.
This came together easily. The flavors melded well, and the peanuts added a nice crunch.
Great to see there is a recipe with portobello mushrooms. Bravo. Thanks for creating this dinner in appreciate calorie count. (Sadly there are new dinners offered with calorie counts that equal the daily recommended caloric intake in one meal!!).
