Vegetable Lo Mein with Bok Choy & Carrots

Vegetable Lo Mein

with Bok Choy & Carrots

30 MIN
2 Servings
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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
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tips & techniques
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

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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