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Spicy Sesame Lo Mein Noodles Fill 1 Created with Sketch.

with Broccoli & Turnip

30-Minute Meal
  • Group Created with Sketch.
    20-30 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 640 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

We’re whipping up a sophisticated sauce for tonight’s vegetarian lo mein with the help of a few flavorful pantry ingredients. Sweet, savory tonkatsu sauce gets a punch of umami from sesame oil and black bean sauce, while rice vinegar and sambal oelek add brightness and exciting heat. To meld all the flavors, we’re cooking the fresh noodles and vegetables together with the sauce just before serving. (You may receive hakurei or purple top turnips.)


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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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 remaining stem and florets 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:

To the pan of cooked vegetables, add the cooked noodles, sauce, and half the reserved noodle cooking water. 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!