Our friends at Fat Moon Mushrooms have done it once again…certified organic by Baystate Organics, grown in Massachusetts’ Merrimack Valley, what could be better? Seriously, we don’t know!!! (insert hands up in the air emoji here). This mushroom lo mein features Fat Moon Mushrooms and tasty, fresh, lo mein noodles. These you can DRENCH in your sesame vinaigrette, which has garlic-y and ginger-y flavors, with a slight hint of sweetness. If you requested the duck as well—well, good luck to you. You may never want to eat anything else again ;P
Total prep time: 2-4 minutes
What’s in your bag:
- A killer bowl!
- Sesame vinaigrette
- Duck confit (if you requested it)
What you’ll need from home:
- A fork and an appetite!
- Saute pan
How to prep: (if you didn’t get the duck)
- Remove the ramekin of vinaigrette.
- Heat your saute pan on low-medium heat.
- Toss your bowl in there, minus the vinaigrette.
- Heat for 2-3 minutes.
- Drizzle in that vin. Saute for a few minutes longer, and then remove from heat and place on a plate/bowl.
- Shove ginormous forkfuls of it into your mouth and never apologize for it.
With Duck Confit
(If you requested it)
- Break out your saute pan and drizzle a very small amount of olive oil on there. Heat on medium and toss your duck on there. Let it crisp up for 3-5 minutes.
- Give it a stir around every so often to make sure it gets crispy all over.
- Is it looking a little fatty? Carefully drain excess fat by tipping it into a glass bowl where it can cool down.
- Toss your lo mein bowl contents into the saute pan with the duck, and distribute the duck amidst the noodles.
- Heat on low-medium heat for 2-3 more minutes.
- That’s all you need to do! Toss it in your bowl and enjoy the magic of duck confit 🙂
That’s it! Dinner solved, dinner served. #weareWECO
