Veggie Lo Mein

With Edamame, Shiitake Mushrooms, and Sugar Snap Peas

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Soy

Vegetarian
A note about serious food allergies

Consider the plate of delicious, veggie-packed lo mein noodles. Gaze into the twirled multitude of this Chinese-inspired pasta. What words could we write, dear Home Cheffer, that could further entice you? Are there prose enough to capture the elegance and simplicity of ginger-kissed sweet bell peppers? The earthy succulence of fresh shiitake mushrooms? The crisp texture of stir-fried snap peas? Consider the plate again, and ask yourself why you're not reaching for your chopsticks.

In Your Box (serves 2)

  • 3½ oz. Shiitake Mushrooms
  • 1 Red Bell Pepper
  • 3 Green Onions
  • 5 oz. Stringless Sugar Snap Peas
  • Info
    40 oz. Lo Mein Noodles
  • Info
    1½ fl. oz. Soy Sauce - Gluten-Free
  • 2 tsp. Chopped Ginger
  • ½ oz. Light Brown Sugar
  • ⅓ fl. oz. Toasted Sesame Oil
  • Info
    5 oz. Frozen Edamame
  • 1 Multicolor Sesame Seeds
  • Nutrition (per serving)

  • Calories
    2181
  • Carbohydrates
    121g
  • Fat
    21g
  • Protein
    32g
  • Sodium
    1540mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Colander
  • 1 Small Bowl
  • 1 Large Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Bring a medium pot of lightly salted water to a boil and place a colander in the sink. Thoroughly rinse produce and pat dry. Stem shiitake mushrooms and slice caps into thin strips (julienne). Stem, seed, and slice red bell pepper into thin ¼" strips. Trim and thinly slice green onions at an angle (bias), keeping white and green portions separate. Pull strings from snap peas by snapping off tough end, dragging string along length of pod, then flipping snap pea and repeating on other side.

  • Step 2 - Boil the Lo Mein Noodles
    2

    Boil the Lo Mein Noodles

    Add lo mein noodles to boiling water and simmer for 4-5 minutes, or until tender. Stir for the first 30 seconds and then every few minutes after to keep noodles from sticking together. Drain in colander and toss with ½ tsp. olive oil while in colander to prevent sticking.

  • Step 3 - Prepare the Soy Mixture
    3

    Prepare the Soy Mixture

    In a small bowl, mix together soy sauce, ginger, brown sugar, sesame oil, and 2 Tbsp. water.

  • Step 4 - Stir Fry Vegetables
    4

    Stir Fry Vegetables

    Heat 2 tsp. olive oil in a large pan over medium-high heat. Add bell pepper pieces and cook 5 minutes, stirring often, until they begin to soften. Add white portion of green onion, shiitake mushrooms, and snap peas. Cook for 4 minutes, or until mushrooms are tender and snap peas are bright green. Add edamame and cook 1 more minute. Different vegetables cook at different rates, so adding them progressively ensures that each one is cooked perfectly when all is said and done.

  • Step 5 - Add Sauce and Noodles
    5

    Add Sauce and Noodles

    Add soy mixture and cooked lo mein noodles to pan containing vegetables. Toss to combine and remove from heat.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Divide lo mein between two plates or shallow bowls. Garnish with sesame seeds, remaining green onion, and serve.