Savory Mushroom Lo Mein with Green Beans and Carrots

This mushroom lo mein is a delightful twist on classic Chinese noodles, loaded with earthy wild mushrooms, crisp green beans and sweet carrots. The savory sauce, made with soy, hoisin and a touch of honey, coats every strand of udon noodle for a satisfying meal.

Perfect for a quick weeknight dinner, this stir-fry comes together in just 35 minutes. The combination of fresh ginger and garlic adds aromatic depth, while the scallions provide a fresh finish. Serve it as a main dish or a hearty side.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed Wild MushroomsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

8 ounce Udon NoodlesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Cut green beans into 1-inch pieces. Peel and mince ginger. Mince or grate garlic. Peel carrot, then cut in half lengthwise and slice into thin half-moons. Trim and slice mushrooms. Trim and thinly slice scallions, keeping whites and greens separate.
2. In a small bowl, whisk together soy sauce, stock concentrate, 1 tablespoon hoisin sauce, sesame oil, 1 teaspoon honey and ¼ cup water. Set aside.
3. Heat a drizzle of vegetable oil in a large nonstick pan over medium heat. Add udon noodles and cook, tossing, until tender, 3-4 minutes. If the pan seems dry, add a splash of water. Remove noodles from pan and set aside.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add mushrooms, carrot and green beans. Cook, tossing occasionally, until lightly browned and softened, 5-7 minutes. Add ginger, scallion whites and garlic. Toss until fragrant, about 1 minute. Season with salt and pepper.
5. Reduce heat to medium. Add the sauce and cooked noodles to the pan. Toss everything until well-coated and the sauce has thickened slightly, 1-2 minutes.
6. Divide the lo mein between bowls. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use other noodles instead of udon?

Yes, you can substitute udon with lo mein noodles, soba noodles or even spaghetti. Adjust cooking time according to package directions.

How do I make this dish gluten-free?

Use gluten-free soy sauce (tamari) and ensure your hoisin sauce and noodles are gluten-free. Rice noodles work well as a substitute.

Can I add protein to this recipe?

Absolutely! Add cooked chicken, shrimp or tofu when you add the mushrooms and vegetables. Stir-fry until heated through.