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Veggie Lo Mein

Veggie Lo Mein

with Mushrooms, Green Beans, and Ginger Soy Sauce

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If you’ve never had udon, you’re in for a treat. It’s a thick and delightfully chewy Japanese noodle similar to our beloved spaghetti. In this dish, we dress it up in style with a hefty dose of colorful veggies and three knockout flavors: sweet hoisin, salty soy, and fragrant ginger.

Tags:VeganVeggie
Allergens:WheatSoyTree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 ounce

Button Mushrooms

6 ounce

Green Beans

1 unit

Carrots

8 ounce

Udon Noodles

(ContainsWheat, Soy)

1 thumb

Ginger

2 clove

Garlic

1 unit

Veggie Stock Concentrate

2 unit

Scallions

1 jar

Hoisin Sauce Jar

(ContainsSoy)

4.5 teaspoon

Soy Sauce

(ContainsWheat, Soy)

1 jar

Honey

1 ounce

Cashew Pieces

(ContainsTree Nuts)

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2096.184 kJ
Calories501 kcal
Fat18 g
Saturated Fat2 g
Carbohydrate75 g
Sugar16 g
Dietary Fiber8 g
Protein15 g
Cholesterol0 mg
Sodium1332 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
Utensilsarrow down iconarrow down icon
Peeler
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Remove the udon noodles from the refrigerator to come to room temperature. Trim the ends of the green beans, then cut into 1-inch pieces. Peel and mince the ginger. Mince or grate the garlic. Peel the carrot. Cut in half lengthwise, then slice into thin half moons. Thinly slice the scallions, keeping the greens and whites separate. Thinly slice the mushrooms.

2

Heat a drizzle of olive oil in a large pan over medium-high heat. Add the mushrooms, carrot, and green beans. Cook, tossing, for 5-7 minutes, until softened and slightly golden brown. Add the ginger, scallion whites, garlic, and another drizzle of olive oil (if needed). Cook, tossing, another minute, until fragrant. Season with salt and pepper.

3

In a small bowl, combine the soy sauce, stock concentrate, hoisin, 1 teaspoon honey, and ¼ cup water. Stir to combine.

4

Add the sauce to the pan and reduce until thickened, about 1 minute. Add the udon noodles to the pan and cook, tossing, for 3-4 minutes, until they are tender. If the pan becomes too dry, add a splash of water or drizzle of olive oil. Season with salt and pepper.

5

Serve: Divide the veggie lo mein between bowls and garnish with the scallion greens and cashew pieces. Enjoy!