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
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*
4 ounce Shredded Carrots
- 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.