Chili Crisp Vegetable Lo Mein with Eggs, Bok Choy & Carrots
New & Notable

Chili Crisp Vegetable Lo Mein

with Eggs, Bok Choy & Carrots

30 MIN
+$2.99/serving 2 Servings
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    From the Test Kitchen

    For this quick-cooking, comforting dish, we're tossing our delightfully springy lo mein noodles with bits of tender carrots, hearty bok choy, and a zesty sauce made from a combination of tahini, cumin-Sichuan sauce, soy glaze, and more. You'll top it all off with a soft-boiled egg, adding gentle creaminess to each bite.
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    • Nutrition
      PER SERVING
    • Calories
      1010 Cals (est.)
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    ingredients
    Chili Crisp Vegetable Lo Mein with Eggs, Bok Choy & Carrots
    Title
    • 10 oz Ground Pork
    • 2 Pasture-Raised Eggs
    • ½ lb Lo Mein Noodles
    • 10 oz Baby Bok Choy
    • 1 Poblano Pepper
    • 6 oz Carrots
    • 2 Scallions
    • 2 Tbsps Tahini
    • 1 Tbsp Sesame Oil
    • 2 Tbsps Soy Glaze
    • 3 Tbsps Cumin-Sichuan Peppercorn Sauce
    • 4 tsps Chili Crisp Seasoning
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a medium 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. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the cumin-Sichuan sauce, tahini, soy glaze, sesame oil, 1/2 cup of water, and as much of the chili crisp as you'd like (reserving a pinch for serving), depending on how spicy you’d like the dish to be. Stir to combine.

    Cook the eggs
    2 Cook the eggs
    Carefully add the eggs to the pot of boiling water. Cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper.
    Cook the pork
    3 Cook the pork

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

    Cook the vegetables
    4 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and sliced pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the noodles
    5 Cook the noodles

    Add the noodles to the same 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.

    Finish the noodles & serve your dish
    6 Finish the noodles & serve your dish

    To the pan of cooked vegetables, add the cooked porkcooked noodles and sauce (carefully, as the liquid may splatter); season with salt and pepper. 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 seasoned eggs. Garnish with the reserved chili crisp and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a medium 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. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the cumin-Sichuan sauce, tahini, soy glaze, sesame oil, 1/2 cup of water, and as much of the chili crisp as you'd like (reserving a pinch for serving), depending on how spicy you’d like the dish to be. Stir to combine.

    2 Cook the eggs
    Carefully add the eggs to the pot of boiling water. Cook 7 minutes for soft-boiled, or until your desired degree of doneness. Leaving the pot of water boiling, using a slotted spoon or tongs, transfer the eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper.
    Cook the eggs
    Cook the pork
    3 Cook the pork

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

    4 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and sliced pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the vegetables
    Cook the noodles
    5 Cook the noodles

    Add the noodles to the same 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.

    6 Finish the noodles & serve your dish

    To the pan of cooked vegetables, add the cooked porkcooked noodles and sauce (carefully, as the liquid may splatter); season with salt and pepper. 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 seasoned eggs. Garnish with the reserved chili crisp and sliced green tops of the scallions. Enjoy!

    Finish the noodles & serve your dish
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