Say hello to a healthy spin on your takeout favorite. We’re upping the veggie to noodle ratio with sautéed mushrooms, green beans, and carrots. Sweet hoisin, salty soy, and fragrant ginger combine in a delicious sauce for those thick, chewy, udon noodles.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Udon Noodles(ContainsWheat, Soy)
Veggie Stock Concentrate
Hoisin Sauce(ContainsWheat, Soy)
Soy Sauce(ContainsWheat, Soy)
Prep the ingredients: Bring a large pot of water with a large pinch of salt to a boil. Cut the green beans into 1-inch pieces. Peel and mince the ginger. Mince or grate the garlic. Peel and cut the carrot in half lengthwise, then slice into thin half moons. Thinly slice the scallions, keeping the greens and whites separate. Thinly slice the mushrooms.
Cook the vegetables: Heat 1 tablespoon oil in a large pan over medium-high heat. Add the mushrooms, carrots and green beans and cook, tossing, for 5-7 minutes, until softened and slightly golden brown. Add the ginger, scallion whites, and garlic and cook, tossing, another 1 minute, until fragrant. Season with salt and pepper.
Cook the udon noodles: While the veggies cook, add the udon to the boiling water. Cook for 5-6 minutes, until al dente, then drain and rinse. Toss the udon with 1 tablespoon oil to prevent sticking.
Make the sauce: In a small bowl, combine the soy sauce, stock concentrate, hoisin, 1 teaspoon honey, and ¼ cup water. Add the sauce to the pan along with the drained udon noodles. Cook over medium heat, tossing, until the udon noodles are coated and the sauce has slightly thickened.
Divide the lo mein between bowls and garnish with the scallion greens. Enjoy!