Bok Choy & Mushroom Lo Mein
with Ginger, Cabbage, Spinach & Scallions
- Wheat
- Soy
- Sesame
Ready for a veggie-packed dish that doesn't skimp on flavor? Here we go! Lo mein noodles are tossed in a sweet sesame soy sauce with stir-fried mushrooms, bok choy, cabbage, carrots, and spinach. A garnish of crisp scallion greens makes this quick-cooking noodle bowl a crowd favorite.
Ingredients
1 unit
Veggie Stock Concentrate
4 ounce
Shredded Carrots
4.5 ounce
Lo Mein Noodles
(Contains: Wheat)
5 teaspoon
Rice Wine Vinegar
2.5 ounce
Spinach
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 ounce
Bok Choy and Napa Cabbage
1 tablespoon
Sesame Oil
(Contains: Sesame)
2 unit
Scallions
1 teaspoon
Garlic Powder
1 thumb
Ginger
8 ounce
Button Mushrooms
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
Bring a medium pot (large pot for 4 servings) of water to a boil. Wash and dry produce.
Trim and and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim scallions; cut whites into 1-inch pieces and thinly slice greens. Peel and mince or grate ginger.
Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Reserve ¼ cup noodle cooking water (½ cup for 4 servings); drain and set aside.
While noodles cook, in a small bowl, whisk together stock concentrate with ⅓ cup warm water (⅔ cup for 4). Add soy sauce, sesame oil, garlic powder, 3 TBSP sugar, and 2 tsp vinegar (6 TBSP sugar and 4 tsp vinegar for 4). (Be sure to measure the vinegar—we sent more!) Stir to combine.
Heat a large drizzle of oil in pot used for noodles over medium-high heat. Add mushrooms and scallion whites. Cook, stirring occasionally, until veggies are browned, 3-4 minutes.
Add carrots and a pinch of salt; cook, stirring occasionally, until softened, 1-2 minutes. Add ginger and cook, stirring, until fragrant, 30-60 seconds.
Reduce heat under pot with veggies to medium. Add spinach, bok choy and napa cabbage, soy-garlic sauce, drained noodles, and reserved noodle cooking water. Cook, stirring occasionally, until sauce has thickened, 1-2 minutes.
Divide lo mein between bowls. Sprinkle with scallion greens and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish, but some found it bland or too sweet; consider reducing sugar and adding extra seasoning.
- Ease of prep: Quick and easy to make, though some had trouble with noodles breaking or sauce not thickening.
- Suggestions: Add protein like shrimp or chicken for more substance. Consider draining veggies before adding sauce to reduce wateriness.
- Leftovers: Reheats well, with some noting it tasted even better the next day 🍲.
- Veggies: Customers loved the veggie variety, but some wanted more substantial bok choy pieces instead of pre-cut mix.
