Sweet Soy–Glazed Egg Lo Mein
with Tomatoes, Scallions & Crispy Wonton Strips
- Wheat
- Eggs
- Soy
- Sesame
- Milk
Silky lo mein noodles are tossed in an addictive sweet soy glaze with fresh tomatoes, scrambled eggs, and scallions. Crispy wonton strips add the perfect crunch to this 20-minute weeknight wonder. The secret sauce blends sweet soy, ketchup, and Sriracha for an umami-packed flavor bomb that transforms simple ingredients into restaurant-quality noodle perfection!
Ingredients
4.5 ounce
Lo Mein Noodles
(Contains: Wheat)
2 unit
Eggs
(Contains: Eggs)
1 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Ketchup
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
2 unit
Tomato
1 unit
Wonton Strips
(Contains: Wheat)
2 unit
Scallions
1 teaspoon
Sriracha
Not included in your delivery
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Bring a medium pot of salted water to a boil. Wash and dry produce.
-
Cut tomatoes into ¼-inch-thick wedges. Trim scallions; thinly slice greens and cut whites into 1-inch batons.
-
In a small bowl, combine sweet soy glaze, ketchup, half the soy sauce, ¼ cup water, ½ tsp sugar, and as much Sriracha as you like (all the soy sauce, ½ cup water, and 1 tsp sugar for 4 servings).
-
Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes.
-
Drain and set aside.
-
While noodles cook, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tomatoes, scallion whites, a pinch of salt, and pepper. Cook, stirring occasionally, until veggies are softened, 3-5 minutes.
-
Meanwhile, crack eggs into a second small bowl; whisk until thoroughly combined.
-
Stir eggs into pan with veggies. Cook, undisturbed, until eggs start to set, 1 minute.
-
Stir in sauce, breaking up eggs into large pieces. Bring to a simmer and cook, stirring occasionally, until eggs are cooked through, 1-2 minutes.
-
Turn off heat; stir in garlic-ginger scallion paste, drained noodles, and 1 TBSP butter (2 TBSP for 4 servings). Toss to combine. Taste and season with salt and pepper if desired. TIP: If noodles seem dry, stir in splashes of water as needed.
-
Divide noodles between shallow bowls. Top with scallion greens and wonton strips. Serve.
