This mushroom lo mein features Fat Moon Mushrooms and tasty, fresh, lo mein noodles. The fresh noods make all the difference, trust us. 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
P.S. What does a fast mushroom car say? Shroom, shroom!
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.
That’s it! Dinner solved, dinner served. #weareWECO
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
