Spicy-Sweet Szechuan Chicken Lo Mein
with Bell Pepper & Peanuts
For a flavorful noodle stir-fry with a touch of heat, put down the takeout menu and look no further than your own kitchen! You’ll toss tender lo mein noodles with portobello mushrooms, onion, and bell pepper in a sweet-umami sauce of honey, miso, and Szechuan paste. A final sprinkling of crunchy peanuts makes this bowl sing!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Onion
1 unit
Green Bell Pepper
2 unit
Portobello Mushrooms
4 teaspoon
Honey
1 unit
Miso Sauce Concentrate
(Contains Soy)
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
5 teaspoon
Rice Wine Vinegar
2 tablespoon
Szechuan Paste
(Contains Soy, Wheat, Sesame)
4.5 ounce
Lo Mein Noodles
(Contains Wheat)
1 ounce
Peanuts
(Contains Peanuts)
10 ounce
Chopped Chicken Breast
Not included in your delivery
Salt
Pepper
3 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Using the tip of a spoon, remove and discard black gills from undersides of mushrooms; trim any large stems if necessary. Thinly slice mushrooms into strips (if strips are too long, cut them in half crosswise).
• In a small bowl, whisk together honey, miso sauce concentrate, half the soy sauce, half the vinegar, half the Szechuan paste (use more for more heat), and ¼ cup water. (For 4 servings, use all the soy sauce, all the vinegar, and ⅓ cup water.)
Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels; season with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer; cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion, bell pepper, and mushrooms; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. • Stir in sauce; cook, stirring occasionally, until reduced and slightly thickened, 1-2 minutes.
Use pan used for shrimp or chicken here.
• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.
• While noodles cook, roughly chop peanuts. • Add drained noodles to pan with veggies; toss until noodles are thoroughly coated in sauce. Taste and season with salt and pepper if desired.
Stir in shrimp or chicken along with noodles.
• Divide lo mein between plates or shallow bowls. Top with peanuts and serve.
Chicken is fully cooked when internal temperature reaches 165°.
