Supremely slurpable, bouncy lo mien is thick, fresh noodles, which have a satisfying chewiness will surely drive your taste buds crazy!


12 ounce Chicken Tenders

6 ounce Green Beans

8 ounce Udon Noodles (ContainsWheat,Soy)

1 thumb Ginger

2 cloves


4 ounce Button Mushrooms

1 unit Vegetable Stock Concentrate

2 unit Scallions

1 tablespoon Hoisin Sauce (ContainsSoy)

1 tablespoon Soy Sauce (ContainsSoy)

2 teaspoon Vegetable Oil*

2 teaspoon Sugar*

Unit Salt*

Unit Pepper*

4 ounce Shredded Carrots


  • Peeler
  • Large Pan
  • Small Bowl


Wash and dry all produce. Trim any stems from green beans, then cut into 1-inch pieces. Peel ginger, then mince until you have 1 TBSP. Mince or grate garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Trim, then thinly slice mushrooms.

Heat a drizzle of oil in a large pan over medium-high heat. Cut chicken into thin strips, then season all over with salt and pepper. Add to pan and cook until browned, about 2 minutes per side. (TIP: Work in batches to avoid overcrowding.) Remove from pan and set aside.

Heat another drizzle of oil in same pan over medium-high heat. Add carrots, green beans, and mushrooms. Cook, tossing, until softened, 5-7 minutes. Add chicken, ginger, scallion whites, and garlic. Cook, tossing, until ginger and garlic are fragrant, 2-3 minutes. Season with salt and pepper.

In a small bowl, combine 1 TBSP soy sauce, stock concentrate, 1 TBSP hoisin sauce (we sent more), 2 tsp sugar, and ¼ cup water.

Lower heat under pan to medium and stir in sauce. Let simmer until sauce is slightly reduced, 2-3 minutes. Add noodles to pan and cook, tossing, until tender, 3-4 minutes.

Season to taste with salt and pepper.

Divide lo mien between bowls. Garnish with scallion greens and serve.