Meal Kit

Veggie Lo Mein

With Edamame, Shiitake Mushrooms, and Sugar Snap Peas

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 7 days

Contains: Wheat, Sesame, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Vegetarian

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)

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

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Colander
  • 1 Large Pan

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 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 1/4" 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.

  2. 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 1/2 tsp. olive oil while in colander to prevent sticking.

  3. 3

    Prepare the Soy Mixture

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

  4. 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.

  5. 5

    Add Sauce and Noodles

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

  6. 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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