Vegetable Lo Mein with Eggplant & Bok Choy

Vegetable Lo Mein

with Eggplant & Bok Choy

25 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

For an easy, seasonal meal, we’re pairing slurpable noodles with a trio of fresh produce: tender eggplant, crisp bok choy, and bell pepper. (Your colorful pepper may be green, purple, or even have streaks of red!) Mirin (a sweetened Japanese rice wine), ginger, and ponzu sauce add depth of flavor to the fast-cooking lo mein, putting a gourmet spin on a takeout classic.

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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Vegetable Lo Mein with Eggplant & Bok Choy
Title
time-saving
tips & techniques
Purple Eggplant
Baby Bok Choy
Sesame Oil
Ginger
Mirin
Ponzu Sauce
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the eggplant lengthwise; cut crosswise into ¼-inch-thick pieces. Cut off and discard the stem end of the pepper. Halve the pepper lengthwise, then remove and discard the ribs and seeds. Thinly slice the pepper crosswise. Peel and finely chop the ginger. Cut off and discard the stem ends of the bok choy; separate the leaves.

Cook the eggplant:
2 Cook the eggplant:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the eggplant in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Season with salt and pepper. (If the pan seems dry, add up to 2 teaspoons of olive oil.) Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and softened.

Finish the vegetables:
3 Finish the vegetables:

Add the pepper, ginger, and bok choy to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Turn off the heat; stir in the mirin, ponzu sauce, and sesame oil. 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 & plate your dish:
5 Finish & plate your dish:

Transfer the cooked noodles to the pan of cooked vegetables. Stir to thoroughly combine; season with salt and pepper to taste. Divide the finished noodles and vegetables between 2 dishes. Enjoy!

Tips from Home Chefs

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Vegetable Lo Mein

Prepare the ingredients:
How To: Hold a Chef's Knife
How To: Peel & Mince Ginger
1 Prepare the ingredients:

Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the eggplant lengthwise; cut crosswise into ¼-inch-thick pieces. Cut off and discard the stem end of the pepper. Halve the pepper lengthwise, then remove and discard the ribs and seeds. Thinly slice the pepper crosswise. Peel and finely chop the ginger. Cut off and discard the stem ends of the bok choy; separate the leaves.

2 Cook the eggplant:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the eggplant in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Season with salt and pepper. (If the pan seems dry, add up to 2 teaspoons of olive oil.) Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and softened.

Cook the eggplant:
Finish the vegetables:
3 Finish the vegetables:

Add the pepper, ginger, and bok choy to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Turn off the heat; stir in the mirin, ponzu sauce, and sesame oil. 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 & plate your dish:
5 Finish & plate your dish:

Transfer the cooked noodles to the pan of cooked vegetables. Stir to thoroughly combine; season with salt and pepper to taste. Divide the finished noodles and vegetables between 2 dishes. Enjoy!

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