Vegetarian Lo Mein with Bok Choy and Hoisin Sauce

By Ira,

This is a very easy and tasty weeknight meal. You can taste the smoky sweetness from the Hoisin sauce.

Serves 4 – Adapted from Simple Weeknight Favorites America’s Test Kitchen

  • 1 9-ounce package fresh Chinese noodles or 8-ounces dried linguine
  • 1 tablespoon toasted sesame oil
  • 1/4 cup water
  • 3 tablespoons hoisin sauce
  • 3 tablespoons soy sauce
  • 1/2 teaspoon – 2 teaspoons Asian chili garlic sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon vegetable oil or coconut oil
  • 8 scallions, cut into 1-inch pieces, white and green parts separated
  • 8 ounces shiitake mushrooms, stemmed and sliced thin
  • 1 red or orange bell pepper, sliced thin
  • 1 1/2 pounds bok choy, stalks sliced into 1/4 inch thick pieces, leaves sliced into 1/2 inch pieces, stems and leaves separated

Note: if you like your noodles spicy, you can use 2 teaspoons of the chili-garlic sauce (you can even use 1 tablespoon if you like it extra spicy). But if you like it mild, use only 1/2 teaspoon.

In a large pot, bring water to boil. Add the noodles and let it simmer, stirring occasionally, until they are al-dente, about 3 minutes if you’re using the fresh noodles. Drain, rinse it with cold water, add the sesame oil, and stir it gently. Set it aside.

In a small bowl, whisk together the water, hoisin sauce, soy sauce, chili garlic sauce, and cornstarch. Set it aside.

You now need to stir-fry everything together. You can use a wok or a 12-inch non-stick pan. You could also use a stainless steel one as I did but you need to be careful as the mushrooms will stick to the pan, so when you stir it, try to lift it up from the bottom so it doesn’t break apart.

Over medium heat, add the oil to the pan. When it starts shimmering, add the scallion whites, shitakes, and bell pepper.

Cook until they are slightly softened, stirring constantly, about 4 minutes.

Add the bok choy stalks, and cook, stirring constantly, until crisp tender, about 1 minute. Add the bok choy leaves and scallion greens, and cook, stirring constantly, for 30 seconds.

Add the noodles and stir. Stir the hoisin mixture to recombine, then add it to the noodles. Stir to spread the sauce and heat up the noodles, for 1 minute.


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