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Bok Choy & Sweet Pepper Lo Mein Fill 1 Created with Sketch.

with Fried Eggs & Cashews

30-Minute Meal
  • Group Created with Sketch.
    Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 580 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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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instructions
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 the peppers crosswise. Peel the carrots; cut into ¼-inch-thick pieces on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; roughly chop. 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 and white bottoms of the scallions; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) 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; 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:

To the pot of cooked noodles, add the cooked vegetables, sauce, and half the reserved noodle cooking water. 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 the green tops of the scallions. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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 the peppers crosswise. Peel the carrots; cut into ¼-inch-thick pieces on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; roughly chop. 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 and white bottoms of the scallions; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) 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; 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:

To the pot of cooked noodles, add the cooked vegetables, sauce, and half the reserved noodle cooking water. 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 the green tops of the scallions. Enjoy!

Serve your dish: