Spicy Vegetable Lo Mein with Shishito Peppers, Broccoli & Carrots

Spicy Vegetable Lo Mein

with Shishito Peppers, Broccoli & Carrots

20 MIN
2 Servings
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    From the Test Kitchen

    To give this noodle dish a fresh, spicy kick of flavor, we’re tossing springy lo mein noodles with a piquant sauce of cumin-Sichuan peppercorn sauce, tahini, and more. It deliciously elevates a trio of tender sautéed broccoli, shishito peppers, and carrots.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
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    fresh
    ingredients
    Spicy Vegetable Lo Mein with Shishito Peppers, Broccoli & Carrots
    Title
    • ½ lb Fresh Lo Mein Noodles (Previously Frozen)
    • 6 oz Carrots
    • ½ lb Broccoli
    • 2 Scallions
    • 3 oz Shishito Peppers
    • 1 Tbsp Sesame Oil
    • 3 Tbsps Cumin & Sichuan Peppercorn Sauce
    • 2 Tbsps Soy Glaze
    • 2 Tbsps Tahini
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 tsp Black & White Sesame Seeds
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted 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 bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers; cut into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

    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 broccoli florets and sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is slightly softened and the water has cooked off. Add the pepper pieces, sliced white bottoms of the scallions, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Make the sauce
    3 Make the sauce

    Meanwhile, in a bowl, whisk together the cumin-Sichuan sauce, tahini, soy glaze, sesame oil, and 3/4 cup of water until thoroughly combined.

    Cook the noodles
    4 Cook the noodles

    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 of cooked vegetables, add the cooked noodles and sauce. Season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted 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 bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers; cut into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

    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 broccoli florets and sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is slightly softened and the water has cooked off. Add the pepper pieces, sliced white bottoms of the scallions, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the vegetables
    Make the sauce
    3 Make the sauce

    Meanwhile, in a bowl, whisk together the cumin-Sichuan sauce, tahini, soy glaze, sesame oil, and 3/4 cup of water until thoroughly combined.

    4 Cook the noodles

    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 of cooked vegetables, add the cooked noodles and sauce. Season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds and sliced green tops of the scallions. Enjoy!

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