Healthy Takeout Sesame Noodles

With Lemongrass-Ginger Mushrooms and Red Cabbage

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Peanuts, Soy

Calories Conscious
Vegetarian
A note about serious food allergies

These simple sesame noodles are so good we literally can’t even. In this tasty and quick dish, you’ll infuse mushrooms with minced lemongrass and ginger in a tangy rice vinegar, soy, and roasted peanut sauce. Cook some lo mein noodles, stir ‘em in, add shredded red cabbage, et voila: “I Can’t Even Sesame Noodles,” your new favorite vegan dish.

In Your Box (serves 2)

  • 8 oz. Cremini Mushrooms
  • Info
    ½ oz. Honey Roasted Peanuts
  • 2 Green Onions
  • 2 Garlic Cloves
  • 2 Lemongrass, stalk
  • Info
    30 oz. Lo Mein Noodles
  • ½ fl. oz. Toasted Sesame Oil
  • 1 tsp. Chopped Ginger
  • 1½ fl. oz. Seasoned Rice Vinegar
  • Info
    1½ fl. oz. Soy Sauce - Gluten-Free
  • 4 oz. Shredded Red Cabbage
  • Nutrition (per serving)

  • Calories
    1692
  • Carbohydrates
    63g
  • Fat
    28g
  • Protein
    18g
  • Sodium
    1257mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Wire-Mesh Strainer
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Bring a medium pot of lightly salted water to a boil. Place a wire-mesh strainer in the sink. Thoroughly rinse produce and pat dry. Cut mushrooms into small ½" dice. Coarsely chop peanuts. Trim and slice green onions thinly on a bias (angle). Mince garlic. Remove tough outer layer of lemongrass by peeling away with your fingers, exposing the tender stalk underneath. Very finely mince bottom 3" of stalk and discard the rest. Lemongrass is an extremely fragrant and flavorful herb with a citrus flavor used in many Asian cuisines.

  • Step 2 - Cook the Noodles
    2

    Cook the Noodles

    Place noodles into boiling salted water and cook until al dente (6-10 minutes). Strain and return to pot. Toss with half the sesame oil. Tossing with sesame oil helps flavor the noodles, but also keeps them from sticking. If noodles get sticky, add warm water 1 Tbsp. at a time until they loosen up.

  • Step 3 - Cook the Mushrooms
    3

    Cook the Mushrooms

    Place a medium pan over medium-high heat. Add 1 Tbsp. olive oil and chopped mushrooms. Cook, stirring occasionally, until moisture begins to cook out and mushrooms start to brown and sizzle in pan, about 5-7 minutes.

  • Step 4 - Continue Cooking the Mushrooms
    4

    Continue Cooking the Mushrooms

    Add half the green onion, garlic, minced lemongrass, and ginger to pan and cook until fragrant (about 1 minute). Add half the peanuts, rice vinegar, ¼ cup water, and soy sauce and cook for 2-3 more minutes. Season to taste with a pinch of salt and pepper.

  • Step 5 - Toss the Noodles
    5

    Toss the Noodles

    Transfer half the mushroom mixture to a plate. Add cooked noodles and red cabbage to remaining mushroom mixture in pan and toss to coat. Season with remaining sesame oil (to taste). Sesame oil, made from sesame seeds, is widely used in Asian cuisines. It has a delicious but powerful flavor, so use it sparingly.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Divide noodles between two bowls. Top noodles with reserved cooked mushrooms, remaining green onions, and remaining peanuts. Serve immediately.