Vegetable Peanut Lo Mein

with Chili Crisp Fried Eggs

25 MIN

+$2.99/serving 4 Servings

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add Ground Beef

From the Test Kitchen

The star of this dish is the umami-rich blend of soy sauce, creamy peanut butter spread, tahini, lime juice, and sesame oil that we’re tossing together with tender lo mein, bell pepper, and bok choy. You'll top it off with crispy eggs fried in chili crisp oil for a delicious kick of heat.

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Nutrition

PER SERVING
Calories

1170 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Ground Beef
4 Pasture-Raised Eggs
1 lb Lo Mein Noodles
2 Bell Peppers
20 oz Baby Bok Choy
8 tsps Chili Crisp Seasoning
2 Tbsps Sesame Oil
6 Tbsps Roasted Peanuts
4 Tbsps Soy Sauce
2 Limes
2 Tbsps Smooth Peanut Butter Spread
4 Tbsps Tahini

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice, separating the stems and leaves. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Quarter the limes. In a large bowl, whisk together the peanut butter spread, tahini, soy sauce, sesame oil, the juice of 4 lime wedges, 1 cup of warm water, and up to half the chili crisp, depending on how spicy you'd like the dish to be.

2 Cook the noodles

Add the noodles to the pot of boiling water, 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. Transfer to the bowl of sauce. Cover with foil to keep warm.

3 Cook the beef

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Carefully drain off and discard any excess oil. Leaving any browned bits (or fond) in the pan, transfer to the bowl of cooked noodles and sauce.

4 Cook the vegetables & finish the noodles

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers and sliced bok choy stems in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced bok choy leaves; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to the bowl of cooked noodles and sauce; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.

5 Fry the eggs & serve your dish

In the same pan, heat 4 tablespoons of olive oil on medium-high until hot. Add as much of the remaining chili crisp as you'd like, depending on how spicy you'd like the dish to be; spread into an even layer. Crack the eggs on top of the chili crisp, keeping them separate; season with salt and pepper. 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. Serve the finished noodles topped with the fried eggs (including any remaining chili oil from the pan). Garnish with the peanuts. Serve the remaining lime wedges on the side, if you'd like. Enjoy!