Veggie Lo Mein
With Edamame, Shiitake Mushrooms, and Sugar Snap Peas
Prep & Cook Time: 25-35 min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Not Spicy


Contains: Wheat, Soy

Chef
Scott Gorsky
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
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- 2 tsp. Chopped Ginger
- ½ oz. Light Brown Sugar
- ⅓ fl. oz. Toasted Sesame Oil
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- 1 Multicolor Sesame Seeds
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories2181
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Carbohydrates121g
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Fat21g
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Protein32g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Colander
- 1 Small Bowl
- 1 Large Pan
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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.
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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.
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3 Prepare the Soy Mixture
In a small bowl, mix together soy sauce, ginger, brown sugar, sesame oil, and 2 Tbsp. water.
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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.
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5 Add Sauce and Noodles
Add soy mixture and cooked lo mein noodles to pan containing vegetables. Toss to combine and remove from heat.
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6 Plate the Dish
Divide lo mein between two plates or shallow bowls. Garnish with sesame seeds, remaining green onion, and serve.
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