Pork & Vegetable Lo Mein with Furikake
Fast & Easy

Pork & Vegetable Lo Mein

with Furikake

30 MIN
4 Servings
Wellness at Blue Apron
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Available Options

  • with Ground Pork
    includes 18 oz Antibiotic-Free Ground Pork
  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
    • with Ground Pork

    From the Test Kitchen

    For this comforting dish, we’re combining a few of our favorite Chinese ingredients like savory soy sauce and rich black bean-chile sauce to toss with delightfully springy noodles, bites of ground pork, and crisp vegetables.
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    • Nutrition
      PER SERVING
    • Calories
      770 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
    Pork & Vegetable Lo Mein with Furikake
    Title
    • 18 oz Ground Pork
    • 1 lb Lo Mein Noodles
    • 15 oz Baby Bok Choy
    • 2 Tbsps Soy Sauce
    • ¾ lb Carrots
    • 1 Tbsp Sherry Vinegar
    • 2 cloves Garlic
    • 3 Tbsps Soy Glaze
    • 1 tsp Furikake
    • 3 Tbsps Savory Black Bean-Chile Sauce
    • 2 Tbsps Tahini
    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. Peel the carrots; thinly slice 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 the chopped bok choy and chopped garlic in a bowl. In a separate bowl, whisk together the black bean-chile sauce, soy glaze, tahini, soy sauce, vinegar, and 1 tablespoon of water.

    Cook the vegetables
    2 Cook the vegetables

    In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the chopped 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 thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

    Cook the pork
    4 Cook the pork

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

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

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

    Tips from Home Chefs

    Get Plans

    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. Peel the carrots; thinly slice 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 the chopped bok choy and chopped garlic in a bowl. In a separate bowl, whisk together the black bean-chile sauce, soy glaze, tahini, soy sauce, vinegar, and 1 tablespoon of water.

    2 Cook the vegetables

    In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the chopped 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 thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

    4 Cook the pork

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

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

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

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