Kimchi Lo Mein with Bok Choy & Sesame Seeds
Make It Vegetarian

Kimchi Lo Mein

with Bok Choy & Sesame Seeds

30 MIN
2 Servings
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Available Options

  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork View recipe
  • Make it Vegetarian
    remove Pork & add 2 Pasture-Raised Eggs
    • Make it Vegetarian

    From the Test Kitchen

    For this comforting dish, we’re combining a few of our favorite Asian ingredients like umami-rich soy glaze, spicy gochujang, and vibrant kimchi to toss with delightfully springy noodles, ground pork, and crisp bok choy.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      500 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Kimchi Lo Mein with Bok Choy & Sesame Seeds
    Title
    • 2 Pasture-Raised Eggs
    • ½ lb Lo Mein Noodles
    • ⅓ cup Kimchi
    • 10 oz Baby Bok Choy
    • 2 tsps Gochujang
    • 2 Tbsps Soy Glaze
    • 1 tsp Black & White Sesame Seeds
    • 1 Tbsp Rice Vinegar
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the bok choy; cut off and discard the root ends, then roughly chop. Roughly chop the kimchi. In a bowl, combine the soy glaze, vinegar, 1/4 cup of warm water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Whisk to combine.

    Cook the eggs
    2 Cook the eggs

    Carefully add the eggs to the pot of boiling water and 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 and 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 vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped kimchi and chopped bok choy. Cook, stirring frequently, 3 to 4 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the noodles
    4 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.

    Finish the noodles & serve your dish
    5 Finish the noodles & serve your dish

    To the pan, add the cooked noodles and sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 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 sesame seeds. Enjoy!

    Tips from Home Chefs

    Get Plans

    Kimchi Lo Mein

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

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the bok choy; cut off and discard the root ends, then roughly chop. Roughly chop the kimchi. In a bowl, combine the soy glaze, vinegar, 1/4 cup of warm water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Whisk to combine.

    2 Cook the eggs

    Carefully add the eggs to the pot of boiling water and 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 and 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 vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped kimchi and chopped bok choy. Cook, stirring frequently, 3 to 4 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    4 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.

    Cook the noodles
    Finish the noodles & serve your dish
    5 Finish the noodles & serve your dish

    To the pan, add the cooked noodles and sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 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 sesame seeds. Enjoy!

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