Vegetable Lo Mein with Eggplant & Bok Choy

Vegetable Lo Mein

with Eggplant & Bok Choy

Group Created with Sketch. 25 min
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500 Calories Or Less
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 610 Cals/serving
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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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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!

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Get This Recipe Delivered
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!