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Recipe by Sarah Faygie Berkowitz

Asian Lo Mein Veggie Bowl

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Parve Parve
Easy Easy
4 Servings
Allergens

A Food Fight, Round 1 Recipe

Ingredients

Veggie Bowl

  • 1 pint (450 grams) baby bella mushrooms, halved

  • Gefen Olive Oil, to taste

  • salt and pepper, to taste

  • 1 bunch baby bok choy, sliced into ribbons

  • 1 red pepper, cut into large chunks

  • 1 cup sugar snap peas

  • 3 stalks celery, cut on the diagonal

  • 2 yellow squash, cut into half-moons

  • 1 (9-oz./225-g.) package Gefen Lo Mein Noodles, prepared according to package instructions

  • 1/2 cup salted cashews

Sauce

  • 1 cup boiling water


Wine Pairing

Alfasi Chardonnay

Directions

Make the Veggie Bowl

1.

Preheat oven to 375 degrees Fahrenheit. Line a large baking sheet with Gefen Easy Baking Parchment Paper.

2.

Mix sauce ingredients until smooth. Add an extra tablespoon or two of hot water for a thinner sauce.

3.

Layer lo mein, mushrooms, sauce, remaining cooked vegetables, another drizzle of sauce, bok choy, and cashews.

4.

In a medium-sized bowl, toss mushrooms with olive oil, salt, and pepper and place on half of the baking sheet. In the same bowl, toss remaining vegetables with olive oil, salt, and pepper and place on second half of baking sheet. Roast for 20 minutes.

Credit

Photography and Styling by Chavi Feldman

Asian Lo Mein Veggie Bowl

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