Hello Fresh Veggie Lo Mein with Mushrooms, Green Beans, and Sweet Ginger-Soy Sauce
- 4 oz Button Mushrooms
- 4 oz Green Beans
- 1 Carrot
- 6 oz Udon Noodles
- 1 thumb Ginger
- 2 cloves Garlic
- 1 pkt Vegetable Stock Concentrate
- 2 Scallions
- 1 Tbls Hoisin Sauce
- 1 Tbls Soy Sauce
- ! tsp Honey
- 2 Tbls Olive Oil
- 1/4 c Water
Prep the ingredients:
Cut the green beans into 1-inch pieces then peel and mince the ginger. Mince the garlic. Peel the carrot and cut it in half lengthwise, then slice into 1/2 ” half moons and halve again. Thinly slice the scallions, keeping the greens and whites separate. Thinly slice the mushrooms. Put everything into separate containers for easier cooking flow!
Heat 1 Tablespoon olive oil in a large pan over medium-high heat, add the mushrooms, carrots and green beans; cook, stirring for 7 minutes, until softened and slightly golden brown.
Add the ginger, scallion whites, and garlic and cook, tossing, for another 1 minute, until fragrant. Season with salt and pepper.
Bring a large pot of water with a pinch of salt to a boil, then add the udon noodle and cook for 6 minutes until al dente, then drain and rinse.
Make the sauce: In a small bowl, combine the soy sauce, stock concentrate, hoisin, honey, and ¼ cup water.
Add the sauce to the pan along with the drained udon noodles. Cook over medium heat, tossing, until the udon noodles are coated and the sauce has slightly thickened.
Serve the lo mein and garnish with the scallion greens.