Spicy-Sweet Szechuan Portobello Lo Mein

Name: Spicy-Sweet Szechuan Portobello Lo Mein with Bell Pepper & Peanuts
Total time: 20 min
Yield: 2
Cuisine: East Asia
Ingredients: 1 unit Onion; 1 unit Green Bell Pepper; 2 unit Portobello Mushrooms; 4 teaspoon Honey; 1 unit Miso Sauce Concentrate; 2 tablespoon Soy Sauce; 5 teaspoon Rice Wine Vinegar; 2 tablespoon Szechuan Paste; 4.5 ounce Lo Mein Noodles; 1 ounce Peanuts; Salt; Pepper; 2 teaspoon Cooking Oil

with Bell Pepper & Peanuts

Sara HeilmanPublished on July 01, 2024

Get Free Steak + 10 Free Meals

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:

Veggie

•Calorie Smart

•Quick

•Easy Prep

•New

Allergens:

Soy

•Wheat

•Sesame

•Peanuts

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

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

/ per serving

Calories500 kcal

Fat13 g

Saturated Fat2.5 g

Carbohydrate78 g

Sugar23 g

Dietary Fiber7 g

Protein15 g

Cholesterol5 mg

Sodium1800 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

•Small Bowl

•Whisk

•Large Pan

•Strainer

Instructions

• 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.