Wild Mushroom Lo Mein

Serving Size: 2
Total Time:

A healthier and vegetarian take on the takeout favorite. Wild mushrooms are sautéed with ginger and garlic for lots of flavor and served over noodles with crunchy carrots and green beans in a sweet and salty sauce of soy sauce, hoisin, and honey. You won't feel guilty reaching for seconds of this dish!


  • 4 Ounce mixed wild mushrooms
  • 1 tsp honey
  • 1 Tbsp soy sauce
  • 1 Tbsp hoisin
  • 2 scallions
  • 1 veggie stock concentrate
  • 2 cloves garlic
  • 1 thumb ginger
  • 4 Ounce udon noodles
  • 1 carrot
  • 4 Ounce green beans
  • 2 Tbsp olive oil


  1. Bring a pot of salted water to a boil. Trim green beans and cut into 1-inch pieces. Mince the garlic and ginger. Peel and cut the carrot in half lengthwise and then into half moons about ¼-inch thick. Slice the scallions.
  2. Heat 1 tablespoon oil in a non-stick pan over medium-high heat. Add mushrooms, carrots, and green beans and cook for about 5 minutes, until softened. Add the ginger and garlic and cook for 1 minute, until fragrant, tossing constantly. Season with salt and pepper to taste.
  3. While the veggies cook, add the udon to the boiling water. Cook for 3 minutes, drain, and rinse. Toss with 1 tablespoon olive oil to prevent sticking. Once cooked, add to the pan with the veggies and toss.
  4. In a small bowl, combine ¼ cup water to the pan with the stock concentrate, soy sauce, hoisin, and honey. Once thoroughly combined, add to the pan and toss until the noodles are coated and the sauce has slightly thickened.
  5. Finish: Toss in the scallions and serve into bowls!