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Vegetable Lo Mein Fill 1 Created with Sketch.

with Bok Choy & Carrots

30-Minute Meal
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This quick-cooking spin on a Chinese-American favorite highlights a bevy of vegetables (including seasonal turnip), all brought together in a spicy flavor-packed sauce.

fresh
ingredients
Vegetable Lo Mein with Bok Choy & Carrots
Title
  • ½ lb Fresh Lo Mein Noodles
  • 3 Carrots
  • 1 head Baby Bok Choy
  • 1 Turnip
  • 2 stalks Celery
  • 2 Tbsps Crème Fraîche
  • 1 1-Inch Piece Ginger
  • 2 Tbsps Soy Glaze
  • 1½ Tbsps Soy Marinade
  • 1 Tbsp Gochujang
tried-and-true
kitchen tools
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 vegetables cook, 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

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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.

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
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.

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 vegetables cook, 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!