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Mushroom Lo Mein


Chinese-style lo mein gets a heartier and more wholesome twist when you swap out the usual meaty suspects for mushrooms and veggies like carrots and green beans. In this recipe, you’ll practice stir-frying udon noodles in sauce until they brim with a savory, soy, hoisin, and sesame-based flavor that explodes with each bite.

 Ingredients 
4 ounce
Button Mushrooms

1 unit
Carrot

1 thumb
Ginger

1 unit
Vegetable Stock Concentrate

1 tablespoon
Hoisin Sauce Jar
(ContainsSoy)

1 teaspoon
Honey

6 ounce
Green Beans

8 ounce
Udon Noodles
(ContainsWheat,Soy)

2 clove
Garlic

2 unit
Scallions

1 tablespoon
Soy Sauce
(ContainsSoy)

1 tablespoon
Sesame Oil

Instructions

Wash and dry all produce. Cut green beans into 1-inch pieces. Peel and mince ginger. Mince or grate garlic. Peel and cut carrot in thirds, then cut each piece in half lengthwise and slice into thin half-moons. Roughly chop mushrooms. Thinly slice scallions, keeping greens and whites separate

Whisk together soy sauce, stock concentrate, 1 TBSP hoisin sauce, sesame oil, 1 tsp honey, and ¼ cup water in a small bowl.

Heat a drizzle of oil in a large pan over medium heat (TIP: If you have a nonstick pan, break it out.) Add noodles to pan and toss until tender, for 3-4 minutes. If pan seems dry, add a splash of water or drizzle of oil. Remove from pan and set aside.

Heat a drizzle of oil in same pan over medium-high heat. Add mushrooms, carrot, and green beans and cook until lightly browned and softened, 5-7 minutes, tossing occasionally. Add ginger, scallion whites, and garlic and toss until fragrant, 1 minute. Season with salt and pepper.

Reduce heat to medium. Add sauce and noodles to pan. Toss everything until well-coated and sauce has thickened slightly, 1-2 minutes

Divide lo mein between bowls. Garnish with scallion greens.


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