Veggie Lo Mein

🥘 Ingredients

• button mushrooms
  8 oz
• carrot
  2 unit
• cashew pieces
  2 oz
• garlic
  4 clove
• ginger
  2 thumb
• green beans
  12 oz
• hoisin sauce jar
  1 jar
• honey
  1 jar
• olive oil
  2 tbsp
• pepper
• salt
• scallions
  4 unit
• soy sauce
  3 tbsp
• udon noodles
  1 lb
• veggie stock concentrate
  2 unit
• water
  ¼ cup

🍳 Cookware

• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Remove udon noodles from the refrigerator to come to room temperature. Trim the ends of green beans and cut into 1-inch pieces. Peel and mince ginger . Mince or grate garlic . Peel carrot , halve lengthwise, and slice into thin half moons. Thinly slice scallions , keeping the greens and whites separate. Thinly slice button mushrooms .

   udon noodles: 1 lb, green beans: 12 oz, ginger: 2 thumb, garlic: 4 clove, carrot: 2 unit, scallions: 4 unit, button mushrooms: 8 oz
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add the mushrooms, carrot, and green beans. Cook, tossing, for ⏱️ 5 minutes to ⏱️ 7 minutes , until softened and slightly brown. Add the ginger, scallion whites, garlic, and another drizzle of olive oil (if needed). Cook, tossing, another ⏱️ 1 minutes , until fragrant. Season with salt and pepper .

   olive oil: 2 tbsp, salt, pepper
3. 

   3

   In a small bowl , combine soy sauce , veggie stock concentrate , hoisin sauce jar , 1 teaspoon honey , and water . Stir to combine.

   soy sauce: 3 tbsp, veggie stock concentrate: 2 unit, hoisin sauce jar: 1 jar, honey: 1 jar, water: ¼ cup
4. 

   4

   Add the sauce to the pan and reduce for about ⏱️ 1 minutes , until thickened. Add the udon noodles to the pan and cook, tossing, for ⏱️ 3 minutes to ⏱️ 4 minutes , until tender. If the pan becomes too dry, add a splash of water or a drizzle of olive oil. Season with salt and pepper.
5. 5

   Serve: Divide the veggie lo mein between bowls and garnish with the scallion greens and cashew pieces . Enjoy!

   cashew pieces: 2 oz