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Chicken Lo Mein

Chicken Lo Mein

with Carrots and Green Beans

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The secret to supremely slurpable, bouncy lo mein is thick, fresh noodles, which have a satisfying chewiness that you just can’t get with the skinny kind. That’s why our version is such a treat: you’ll be using wide udon noodles, which do an admirable job of soaking up the savory soy and hoisin sauce on each and every one of their squiggly curves. They’re tossed with green beans, carrots, mushrooms, and chicken for a bowlful of veggie- and protein-packed goodness.

Tags:Child friendlyFamily Friendly

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

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Chicken Tenders

12 ounce

Green Beans

16 ounce

Udon Noodles

(ContainsWheat, Soy)

1 thumb


2 clove


8 ounce

Button Mushrooms

2 unit

Veggie Stock Concentrate

2 unit


2 tablespoon

Hoisin Sauce

(ContainsSoy, Wheat)

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

8 ounce

Shredded Carrots

Not included in your delivery

4 teaspoon

Vegetable Oil

4 teaspoon



Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2594 kJ
Calories620 kcal
Fat14 g
Saturated Fat1.5 g
Carbohydrate69 g
Sugar15 g
Dietary Fiber6 g
Protein48 g
Cholesterol120 mg
Sodium990 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.
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Trim any stems from green beans, then cut into 1-inch pieces. Peel ginger, then mince until you have 2 TBSP. Mince or grate garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Trim, then thinly slice mushrooms.


Heat a large drizzle of oil in a large pan over medium-high heat. Cut chicken into thin strips, then season all over with salt and pepper. Add to pan and cook until browned, about 2 minutes per side. (TIP: Work in batches to avoid overcrowding.) Remove from pan and set aside.


Heat another large drizzle of oil in same pan over medium-high heat. Add carrots, mushrooms, and green beans. Cook, tossing, until softened, 5-7 minutes. Add chicken, ginger, scallion whites, and garlic. Cook, tossing, until ginger and garlic are fragrant, 2-3 minutes. Season with salt and pepper.


In a small bowl, combine 2 TBSP soy sauce, stock concentrates, 2 TBSP hoisin sauce (we sent more), 4 tsp sugar, and ½ cup water.


Lower heat under pan to medium and stir in sauce. Let simmer until sauce is slightly reduced, 2-3 minutes. Add noodles to pan and cook, tossing, until tender, 3-4 minutes. Season to taste with salt and pepper. TIP: If noodles seem stiff while cooking, add a splash of water to help loosen things up.


Divide lo mein between bowls. Garnish with scallion greens and serve.