Spicy Sesame Lo Mein with Broccoli & Turnip

Spicy Sesame Lo Mein

with Broccoli & Turnip

25 MIN
2 Servings
Wellness at Blue Apron
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From the Test Kitchen

We’re whipping up a sophisticated sauce for tonight’s vegetarian lo mein with the help of a few flavorful pantry ingredients. Sweet and savory tonkatsu sauce gets a punch of umami from sesame oil and black bean sauce, while rice vinegar and sambal oelek add brightness and tangy heat. To meld all the flavors, we’re cooking the fresh noodles, broccoli, and turnip together with the sauce just before serving.

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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
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tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the turnip; quarter lengthwise, then thinly slice crosswise. Cut off and discard the bottom ½ inch of the broccoli stem. Cut the florets and remaining stem into small pieces. Peel the onion; quarter lengthwise, then thinly slice crosswise. Peel and finely chop the ginger. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top.

Cook the vegetables:
2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the turnip, broccoli, and onion; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened. Turn off the heat; season with salt and pepper to taste.

Make the sauce:
3 Make the sauce:

While the vegetables cook, in a bowl, whisk together the tonkatsu sauce, sesame oil, black bean sauce, vinegar, ginger, white bottom of the scallion, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.

Cook the noodles:
4 Cook the noodles:

While the vegetables continue to cook, add the noodles to the pot of boiling water (carefully separating with your hands before adding). Cook 2 to 4 minutes, or until tender. Reserving ½ cup of the noodle cooking water, drain thoroughly.

Finish the noodles & plate your dish:
5 Finish the noodles & plate your dish:

Add the cooked noodles, sauce, and half the reserved noodle cooking water to the pan of cooked vegetables. Season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining noodle cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste. Divide the finished noodles between 2 dishes. Garnish with the green top of the scallion. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the turnip; quarter lengthwise, then thinly slice crosswise. Cut off and discard the bottom ½ inch of the broccoli stem. Cut the florets and remaining stem into small pieces. Peel the onion; quarter lengthwise, then thinly slice crosswise. Peel and finely chop the ginger. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top.

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the turnip, broccoli, and onion; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened. Turn off the heat; season with salt and pepper to taste.

Cook the vegetables:
Make the sauce:
3 Make the sauce:

While the vegetables cook, in a bowl, whisk together the tonkatsu sauce, sesame oil, black bean sauce, vinegar, ginger, white bottom of the scallion, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.

4 Cook the noodles:

While the vegetables continue to cook, add the noodles to the pot of boiling water (carefully separating with your hands before adding). Cook 2 to 4 minutes, or until tender. Reserving ½ cup of the noodle cooking water, drain thoroughly.

Cook the noodles:
Finish the noodles & plate your dish:
5 Finish the noodles & plate your dish:

Add the cooked noodles, sauce, and half the reserved noodle cooking water to the pan of cooked vegetables. Season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining noodle cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste. Divide the finished noodles between 2 dishes. Garnish with the green top of the scallion. Enjoy!

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