Pork & Vegetable Lo Mein with Furikake

Pork & Vegetable Lo Mein

with Furikake

25 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

To elevate this takeout classic, we’re highlighting fresh, springy lo mein noodles by tossing them with a sweet and savory sauce that perfectly complements the richness of the pork. It’s all stirred together with tender, sesame-sautéed bites of bok choy and celery for satisfying crunch.

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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
Pork & Vegetable Lo Mein with Furikake
Title
  • 1 lb Fresh Lo Mein Noodles (Previously Frozen)
  • 1⅛ lbs Ground Pork
  • 2 cloves Garlic
  • 2 stalks Celery
  • 15 oz Baby Bok Choy
  • 2 Tbsps Soy Sauce
  • 2 Tbsps Sherry Vinegar
  • 3 Tbsps Soy Glaze
  • 2 Tbsps Black Bean Sauce
  • 1 Tbsp Sesame Oil
  • 1 tsp Furikake
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 large pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the celery on an angle. Cut off and discard the root ends of the bok choy; roughly chop. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. In a separate bowl, whisk together the black bean sauce, soy glaze, soy sauce, vinegar, and 1 tablespoon of water. 

Cook the vegetables:
2 Cook the vegetables:

In a large pan, heat the sesame oil on medium-high until hot. Add the sliced celery; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the prepared bok choy and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan. 

Cook the noodles:
3 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 and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

Cook the pork:
4 Cook the pork:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the pork. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until browned and cooked through. Turn off the heat.

Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked noodles, add the sauce, cooked pork, and cooked vegetables. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished pork and noodles garnished with the furikake. Enjoy! 

Tips from Home Chefs

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Pork & Vegetable Lo Mein

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

Fill a large pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the celery on an angle. Cut off and discard the root ends of the bok choy; roughly chop. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. In a separate bowl, whisk together the black bean sauce, soy glaze, soy sauce, vinegar, and 1 tablespoon of water. 

2 Cook the vegetables:

In a large pan, heat the sesame oil on medium-high until hot. Add the sliced celery; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the prepared bok choy and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan. 

Cook the vegetables:
Cook the noodles:
3 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 and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

4 Cook the pork:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the pork. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until browned and cooked through. Turn off the heat.

Cook the pork:
Finish & serve your dish:
5 Finish & serve your dish:

To the pot of cooked noodles, add the sauce, cooked pork, and cooked vegetables. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished pork and noodles garnished with the furikake. Enjoy! 

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