Spicy-Sweet Portobello Lo Mein with Bell Pepper and Peanuts

Craving bold, satisfying noodles without the wait? This spicy-sweet portobello lo mein brings the heat and the flavor straight to your kitchen in under 30 minutes. Tender lo mein noodles are tossed with meaty portobello mushrooms, crisp bell pepper and onion in a luscious sauce made with honey, miso and Szechuan paste.

A final sprinkle of crunchy peanuts adds the perfect finishing touch. It’s a wholesome, veggie-packed meal that’s quick enough for a busy weeknight but impressive enough to serve guests. Ditch the takeout menu and give this easy stir-fry a try!

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

4.5 ounce Lo Mein NoodlesView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

4 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Portobello MushroomsView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Meanwhile, wash and dry all produce. Halve, peel and thinly slice the onion. Halve, core and thinly slice the bell pepper into strips. Use the tip of a spoon to scrape out and discard the black gills from the undersides of the portobello mushrooms; trim any large stems if needed. Thinly slice the mushrooms into strips (if strips are too long, cut them in half crosswise).
2. In a small bowl, whisk together the honey, miso sauce concentrate, half the soy sauce, half the rice wine vinegar, half the Szechuan paste (use more for extra heat) and ¼ cup water. (For 4 servings, use all the soy sauce, all the vinegar and ⅓ cup water.)
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add the onion, bell pepper and mushrooms; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Stir in the Szechuan sauce mixture; cook, stirring occasionally, until the sauce has reduced and slightly thickened, 1-2 minutes.
4. Once the water is boiling, add the lo mein noodles to the pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain the noodles.
5. While the noodles cook, roughly chop the peanuts. Add the drained noodles to the pan with the vegetables; toss until the noodles are thoroughly coated in the sauce. Taste and season with salt and pepper if desired.
6. Divide the lo mein between shallow bowls. Top with the chopped peanuts and serve immediately.

Recipe Tips

FAQ

Can I use a different type of noodle?

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

Is this recipe gluten-free?

Not as written, because lo mein noodles and soy sauce contain wheat. To make it gluten-free, use gluten-free noodles and tamari or coconut aminos instead of soy sauce.

Can I make this dish ahead of time?

Lo mein is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a pan with a splash of water to loosen the sauce.