Stashcook: Meal Planner & Recipe Keeper

Chicken Lo Mein with Carrots and Green Beans Recipe

Name: Chicken Lo Mein with Carrots and Green Beans
Total time: 30 min
Yield: 2
Ingredients: 24 ounce Chicken Tenders; 12 ounce Green Beans; 16 ounce Udon Noodles; 1 thumb Ginger; 2 clove Garlic; 8 ounce Button Mushrooms; 2 unit Veggie Stock Concentrate; 2 unit Scallions; 2 tablespoon Hoisin Sauce; 2 tablespoon Soy Sauce; 8 ounce Shredded Carrots; 4 teaspoon Vegetable Oil; 4 teaspoon Sugar; unit Salt; unit Pepper

HelloFresh

The secret to supremely slurpable, bouncy lo mein is thick, fresh noodles, which have a satisfying chewiness that you just can’t get with the skinny kind. That’s why our version is such a treat: you’ll be using wide udon noodles, which do an admirable job of soaking up the savory soy and hoisin sauce on each and every one of their squiggly curves. They’re tossed with green beans, carrots, mushrooms, and chicken for a bowlful of veggie- and protein-packed goodness.

Ingredients

24 ounce Chicken Tenders

12 ounce Green Beans

16 ounce Udon Noodles

1 thumb Ginger

2 clove Garlic

8 ounce Button Mushrooms

2 unit Veggie Stock Concentrate

2 unit Scallions

2 tablespoon Hoisin Sauce

2 tablespoon Soy Sauce

8 ounce Shredded Carrots

4 teaspoon Vegetable Oil

4 teaspoon Sugar

unit Salt

unit Pepper

Method

Wash and dry all produce. Trim any stems from green beans, then cut into 1-inch pieces. Peel ginger, then mince until you have 2 TBSP. Mince or grate garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Trim, then thinly slice mushrooms.

Heat a large 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 large drizzle of oil in same pan over medium-high heat. Add carrots, mushrooms, and green beans. 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 2 TBSP soy sauce, stock concentrates, 2 TBSP hoisin sauce (we sent more), 4 tsp sugar, and ½ 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. TIP: If noodles seem stiff while cooking, add a splash of water to help loosen things up.

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

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