Vegetable Lo Mein with Bok Choy & Carrots

Vegetable Lo Mein

with Bok Choy & Carrots

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 590 Cals/serving
  • View All
    Nutrition Label
    Download

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.

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.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

Ba hero

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.

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!

Get This Recipe Delivered
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!