Chili Crisp Beef Lo Mein

with Bok Choy & Toasted Peanuts

30 MIN

4 Servings

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Make it Vegetarian

From the Test Kitchen

For this quick-cooking, comforting dish, we're tossing our delightfully springy lo mein noodles with bits of tender beef, hearty bok choy, and a zesty orange sauce. A garnish of chili-spiced peanuts finishes it off with a bit of toasty crunch in each bite.
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Dietary Information

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Vegetarian

Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Pasture-Raised Eggs
1 lb Lo Mein Noodles
2 Bell Peppers
15 oz Baby Bok Choy
2 Scallions
1 Lime
2 Tbsps Orange Marmalade
6 Tbsps Soy Glaze
2 Tbsps Yuzu Kosho
¼ cup Roasted Peanuts
4 tsps Chili Crisp Seasoning

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Fill a large pot 3/4 of the way up with water; season with salt if desired. Cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the peanuts. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons of zest. Halve the lime crosswise; squeeze the juice into a bowl. To the bowl of lime juice, add the soy glaze, yuzu kosho, and orange marmalade; stir to thoroughly combine.

2 Make the chili-lime peanuts

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the chopped peanuts, lime zest, and as much of the chili crisp as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted and fragrant. Transfer to a bowl. Wipe out the pan.

3 Cook the eggs

In the same pan, heat a drizzle of olive oil on medium-high until hot. Carefully crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.

4 Cook the peppers & bok choy

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced peppers. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy and sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Cook the noodles

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

6 Finish the noodles & serve your dish

To the pot of cooked noodles, add the cooked vegetables and sauce. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until combined and the noodles are thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the fried eggs. Garnish with the chili-lime peanuts and sliced green tops of the scallions. Enjoy!