Veggie Lo Mein with Mushrooms, Green Beans, and Sweet Ginger-Soy Sauce

Name: Veggie Lo Mein with Mushrooms, Green Beans, and Sweet Ginger-Soy Sauce
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 4 ounce Button Mushrooms; 4 ounce Green Beans; 6 ounce Carrots; 6 ounce Udon Noodles; 1 thumb Ginger; 2 clove Garlic; 12 box Veggie Stock Concentrate; 2 unit Scallions; 2 tablespoon Hoisin Sauce; 16 box Soy Sauce; 1 ounce Honey; 2 tablespoon Olive Oil

Recipe Development TeamPublished on October 23, 2015

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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.

Tags:

Veggie

Allergens:

Wheat

•Soy

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

4 ounce

Button Mushrooms

4 ounce

Green Beans

6 ounce

Carrots

6 ounce

Udon Noodles

(Contains: Wheat, Soy)

1 thumb

Ginger

2 clove

Garlic

12 box

Veggie Stock Concentrate

2 unit

Scallions

2 tablespoon

Hoisin Sauce

(Contains: Wheat, Soy)

16 box

Soy Sauce

(Contains: Wheat, Soy)

1 ounce

Honey

Not included in your delivery

2 tablespoon

Olive Oil

Nutrition Values

/ per serving

Calories571 kcal

Energy (kJ)2389.1 kJ

Fat16 g

Saturated Fat2 g

Carbohydrate99 g

Sugar40 g

Dietary Fiber7 g

Protein13 g

Sodium2076 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

•Knife

•Large Pot

•Large Pan

•Small Bowl

Instructions

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!