Bok Choy & Sweet Pepper Lo Mein with Fried Eggs & Cashews

Bok Choy & Sweet Pepper Lo Mein

with Fried Eggs & Cashews

25 MIN
4 Servings
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From the Test Kitchen

This hearty dinner makes the most of fresh udon noodles (which turn deliciously slurpable after a quick boil), plus a bevy of fresh vegetables. We’re using sweet peppers, carrots, and bok choy to bulk up our lo mein, and dressing it in an umami-rich sauce made from hoisin, vinegar, sesame oil, and soy-based sushi sauce. A fried egg tops off each bowl for a final layer of rich, creamy flavor.

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  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
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fresh
ingredients
Bok Choy & Sweet Pepper Lo Mein with Fried Eggs & Cashews
Title
time-saving
tips & techniques
Fresh Udon Noodles
Cashews
Sweet Pepper
Carrots
Scallions
Baby Bok Choy
Rice Vinegar
Hoisin Sauce
Sesame Oil
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the pepper stems; halve lengthwise, then remove and discard the ribs and seeds. Thinly slice crosswise. Peel the carrots; cut into ¼-inch-thick pieces on an angle. Cut off and discard the root ends of the bok choy; roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the sushi sauce, vinegar, hoisin sauce, sesame oil, and 2 tablespoons of water.

Cook the vegetables:
2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the peppers and carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Add the bok choy, white bottoms of the scallions, and 1 tablespoon of olive oil; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Turn off the heat; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

Cook the noodles:
3 Cook the noodles:

While the vegetables cook, add the noodles to the pot of boiling water (carefully separating with your hands before adding). Cook 2 to 3 minutes, or until tender and heated through. Turn off the heat. Reserving ½ cup of the noodle cooking water, drain thoroughly and return to the pot.

Make the lo mein:
4 Make the lo mein:

Add the cooked vegetables, sauce, and half the reserved noodle cooking water to the pot of cooked noodles. Season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly coated. (If the sauce seems dry, gradually add the remaining noodle cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste.

Fry the eggs:
5 Fry the eggs:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 3 to 4 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

Serve your dish:
6 Serve your dish:

Divide the lo mein among 4 dishes. Top with the fried eggs. Garnish with the cashews and green tops of the scallions. Enjoy!

Tips from Home Chefs

Bok Choy & Sweet Pepper Lo Mein

Prepare the ingredients & make the sauce:
How To: Chop Scallions
How To: Hold a Chef's Knife
1 Prepare the ingredients & make the sauce:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the pepper stems; halve lengthwise, then remove and discard the ribs and seeds. Thinly slice crosswise. Peel the carrots; cut into ¼-inch-thick pieces on an angle. Cut off and discard the root ends of the bok choy; roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the sushi sauce, vinegar, hoisin sauce, sesame oil, and 2 tablespoons of water.

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the peppers and carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Add the bok choy, white bottoms of the scallions, and 1 tablespoon of olive oil; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Turn off the heat; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

Cook the vegetables:
Cook the noodles:
3 Cook the noodles:

While the vegetables cook, add the noodles to the pot of boiling water (carefully separating with your hands before adding). Cook 2 to 3 minutes, or until tender and heated through. Turn off the heat. Reserving ½ cup of the noodle cooking water, drain thoroughly and return to the pot.

4 Make the lo mein:

Add the cooked vegetables, sauce, and half the reserved noodle cooking water to the pot of cooked noodles. Season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly coated. (If the sauce seems dry, gradually add the remaining noodle cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste.

Make the lo mein:
Fry the eggs:
5 Fry the eggs:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 3 to 4 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

6 Serve your dish:

Divide the lo mein among 4 dishes. Top with the fried eggs. Garnish with the cashews and green tops of the scallions. Enjoy!

Serve your dish:
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