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Spring Herb & Vegetable Lo Mein Fill 1 Created with Sketch.

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 515 calories

In this lightning-fast recipe for a take-out classic, you’ll use fresh, seasonal ingredients like asparagus and yellow squash along with aromatic, peppery Thai basil and mint. The secret to making the smooth, glossy stir-fry sauce is the simple addition of cornstarch, which thickens the sauce and intensifies the flavors.

fresh
ingredients
Spring Herb & Vegetable Lo Mein
Title
  • 3 cloves Garlic
  • 1 1-Inch Piece Ginger
  • 1 bunch Mint
  • 1 bunch Thai Basil
  • 1 Red Onion
  • 1 Yellow Squash
  • ½ bunch Asparagus
  • 6 oz Lo Mein Noodles
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Cornstarch
  • 2½ Tbsps Hoisin Sauce
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic and ginger. Pick the basil and mint leaves off the stems. Cut the squash lengthwise into quarters, then, on an angle, into ¼-inch thick slices. Snap off and discard the tough, woody ends of the asparagus stems; cut the asparagus on an angle into 1-inch pieces. Peel and thinly slice the onion.
Cook the noodles:
2 Cook the noodles:
Once the water is boiling, add the noodles and cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Drain the cooked noodles thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Set aside as you continue cooking.
Start the stir-fry sauce:
3 Start the stir-fry sauce:
While the noodles cook, in a small bowl, whisk together the cornstarch, soy sauce, hoisin sauce and ½ cup of water until smooth.
Cook the vegetables:
4 Cook the vegetables:
In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the onion, garlic and ginger and cook, stirring frequently, 1 to 2 minutes, or until softened. Add the asparagus and squash and cook, stirring occasionally, 2 to 3 minutes, or until the asparagus is bright green and the squash is slightly softened.
Add the sauce:
5 Add the sauce:
Add the stir-fry sauce to the pan of vegetables and bring to a simmer. Cook 1 to 2 minutes, or until slightly reduced and thickened.
Finish the lo mein & plate your dish:
6 Finish the lo mein & plate your dish:
Rinse the cooked noodles under water once more to loosen them. Add the rinsed noodles to the pan along with ¾ cup of water, half of the basil and half of the mint (chopping or tearing the leaves just before adding if you’d like). Cook, tossing to coat, 1 to 2 minutes, or until heated through and combined. To plate your dish, divide the noodles and vegetables between 2 dishes. Garnish with the remaining basil and mint. Enjoy!

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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.

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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!

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Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic and ginger. Pick the basil and mint leaves off the stems. Cut the squash lengthwise into quarters, then, on an angle, into ¼-inch thick slices. Snap off and discard the tough, woody ends of the asparagus stems; cut the asparagus on an angle into 1-inch pieces. Peel and thinly slice the onion.
2 Cook the noodles:
Once the water is boiling, add the noodles and cook 2 to 3 minutes, or until al dente (still slightly firm to the bite). Drain the cooked noodles thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Set aside as you continue cooking.
Cook the noodles:
Start the stir-fry sauce:
3 Start the stir-fry sauce:
While the noodles cook, in a small bowl, whisk together the cornstarch, soy sauce, hoisin sauce and ½ cup of water until smooth.
4 Cook the vegetables:
In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the onion, garlic and ginger and cook, stirring frequently, 1 to 2 minutes, or until softened. Add the asparagus and squash and cook, stirring occasionally, 2 to 3 minutes, or until the asparagus is bright green and the squash is slightly softened.
Cook the vegetables:
Add the sauce:
5 Add the sauce:
Add the stir-fry sauce to the pan of vegetables and bring to a simmer. Cook 1 to 2 minutes, or until slightly reduced and thickened.
6 Finish the lo mein & plate your dish:
Rinse the cooked noodles under water once more to loosen them. Add the rinsed noodles to the pan along with ¾ cup of water, half of the basil and half of the mint (chopping or tearing the leaves just before adding if you’d like). Cook, tossing to coat, 1 to 2 minutes, or until heated through and combined. To plate your dish, divide the noodles and vegetables between 2 dishes. Garnish with the remaining basil and mint. Enjoy!
Finish the lo mein & plate your dish: