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 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 ties together a trio of tender sautéed broccoli, shishito peppers, and carrots.

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    • Nutrition
    • Calories
      780 Cals (est.)
    Spicy Vegetable Lo Mein with Shishito Peppers, Broccoli & Carrots
    • ½ lb Fresh Lo Mein Noodles (Previously Frozen)
    • 6 oz Carrots
    • ½ lb Broccoli
    • 2 Scallions
    • 3 oz Shishito Peppers
    • 1 Tbsp Sesame Oil
    • 2 Tbsps Soy Glaze
    • 2 Tbsps Tahini
    • ¼ tsp Crushed Red Pepper Flakes
    • 3 Tbsps Roasted Peanuts
    • 3 Tbsps Cumin & Sichuan Peppercorn Sauce

    Tips from Home Chefs

    About Blue Apron

    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.

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    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. Roughly chop the peanuts. 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 sliced carrots and broccoli florets 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 chopped peanuts and sliced green tops of the scallions. Enjoy!

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