Vegetable Lo Mein with Fried Eggs, Cashews & Sesame Seeds

Vegetable Lo Mein

with Fried Eggs, Cashews & Sesame Seeds

30 MIN
4 Servings
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From the Test Kitchen

In this classic dish, springy lo mein noodles are mixed with sauteed bok choy and carrots, and a sweet and savory sauce. It’s topped with perfectly fried eggs, and a dual garnish of roasted cashews and sesame seeds.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Vegetable Lo Mein with Fried Eggs, Cashews & Sesame Seeds
Title
  • 1 lb Lo Mein Noodles
  • 15 oz Baby Bok Choy
  • 4 Pasture-Raised Eggs
  • ¾ lb Carrots
  • 1 Yellow Onion
  • 3 Tbsps Roasted Cashews
  • ⅓ cup Soy Glaze
  • 3 Tbsps Savory Black Bean-Chile Sauce
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Rice Vinegar
  • 2 Tbsps Vegetarian Worcestershire Sauce
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Fill a large pot 3/4 of the way up with salted water. Cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Halve, peel, and thinly slice the onion. Cut off and discard the root ends of the bok choy; thinly slice crosswise, separating the leaves and stems. In a bowl, combine the soy glaze, worcestershire sauce, black bean-chile sauce, vinegar, and 1/4 cup of water.

Cook the vegetables
2 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and sliced onion in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the sliced bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Cook the noodles
3 Cook the noodles

Meanwhile, to the pot of boiling water, add the noodles, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

Fry the eggs
4 Fry the eggs

In the same pan, heat a drizzle of olive oil on medium-high until hot. Carefully crack the eggs into the pan, keeping them separate. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

Finish the noodles & serve your dish
5 Finish the noodles & serve your dish

To the pot of cooked noodles, add the cooked vegetables, sliced bok choy leaves, and sauce. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly coated and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the fried eggs. Garnish with the sesame seeds and cashews. Enjoy!

Tips from Home Chefs

Vegetable Lo Mein

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Fill a large pot 3/4 of the way up with salted water. Cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Halve, peel, and thinly slice the onion. Cut off and discard the root ends of the bok choy; thinly slice crosswise, separating the leaves and stems. In a bowl, combine the soy glaze, worcestershire sauce, black bean-chile sauce, vinegar, and 1/4 cup of water.

2 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and sliced onion in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the sliced bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Cook the vegetables
Cook the noodles
3 Cook the noodles

Meanwhile, to the pot of boiling water, add the noodles, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

4 Fry the eggs

In the same pan, heat a drizzle of olive oil on medium-high until hot. Carefully crack the eggs into the pan, keeping them separate. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

Fry the eggs
Finish the noodles & serve your dish
5 Finish the noodles & serve your dish

To the pot of cooked noodles, add the cooked vegetables, sliced bok choy leaves, and sauce. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly coated and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the fried eggs. Garnish with the sesame seeds and cashews. Enjoy!

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