Vegetable Lo Mein with Bok Choy & Carrots

Vegetable Lo Mein

with Bok Choy & Carrots

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

This quick-cooking spin on a Chinese-American favorite highlights a bevy of vegetables, including crisp bok choy and turnip (yours may be red or purple-topped). Chopped ginger added to the vegetables in the last few minutes of cooking lends aromatic spice, while a flavor-packed sauce brings the springy noodles and veggies together.

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  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
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fresh
ingredients
Vegetable Lo Mein with Bok Choy & Carrots
Title
time-saving
tips & techniques
Baby Bok Choy
Celery
Carrots
Crème Fraîche
Ginger
Soy Glaze
Gochujang
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and medium dice the turnip. Peel the carrots; thinly slice on an angle. Thinly slice the celery on an angle. Peel and finely chop the ginger. Cut off and discard the root end of the bok choy; roughly chop. In a bowl, combine the soy glaze, soy marinade, 2 tablespoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.

Start the vegetables:
2 Start the vegetables:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced turnip, sliced carrots, and sliced celery; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened.

Finish the vegetables:
3 Finish the vegetables:

Add the chopped ginger and chopped bok choy to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring frequently, 2 to 3 minutes, or until the bok choy leaves have wilted. Turn off the heat; season with salt and pepper to taste.

Cook the noodles:
4 Cook the noodles:

While the bok choy cooks, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly.

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

Add the cooked noodles and sauce to the pan of finished vegetables. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the crème fraîche. Season with salt and pepper to taste. Enjoy!

Tips from Home Chefs

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Vegetable Lo Mein

Prepare the ingredients & make the sauce:
How To: Peel a Carrot
1 Prepare the ingredients & make the sauce:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and medium dice the turnip. Peel the carrots; thinly slice on an angle. Thinly slice the celery on an angle. Peel and finely chop the ginger. Cut off and discard the root end of the bok choy; roughly chop. In a bowl, combine the soy glaze, soy marinade, 2 tablespoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.

2 Start the vegetables:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced turnip, sliced carrots, and sliced celery; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened.

Start the vegetables:
Finish the vegetables:
3 Finish the vegetables:

Add the chopped ginger and chopped bok choy to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring frequently, 2 to 3 minutes, or until the bok choy leaves have wilted. Turn off the heat; season with salt and pepper to taste.

4 Cook the noodles:

While the bok choy cooks, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly.

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

Add the cooked noodles and sauce to the pan of finished vegetables. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the crème fraîche. Season with salt and pepper to taste. Enjoy!

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