Sweet Soy–Glazed Egg Lo Mein
with Tomatoes, Scallions & Crispy Wonton Strips
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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.
