Orange & Chili Crisp Beef Lo Mein with Bok Choy & Roasted Pe

• servings: 2 servings
• total time: 25 minutes

Ingredients

½ lb Lo Mein Noodles

2 Pasture-Raised Eggs

1 Bell Pepper

10 oz Baby Bok Choy

2 Scallions

1 Navel Orange

4 tsps Chili Crisp Seasoning

2 Tbsps Orange Marmalade

3 Tbsps Roasted Peanuts

2 Tbsps Soy Glaze

1 Tbsp Yuzu Kosho

Directions

1 Prepare the ingredients & make the sauce Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the peanuts. Using a zester or the small side of a box grater, finely grate the orange to get 1 teaspoon of zest. Halve the orange crosswise; squeeze the juice into a bowl. To the bowl of orange juice, add the soy glaze, yuzu kosho, and orange marmalade; stir to thoroughly combine.

2 Make the orange-chili peanuts In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the chopped peanuts, orange zest, and as much of the chili crisp as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted and fragrant. Transfer to a bowl. Wipe out the pan.

3 Fry the eggs In the same pan, heat a drizzle of olive oil on medium-high until hot. Carefully crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.

4 Cook the vegetables In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy stems and sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy stems and sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Cook the noodles Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.

6 Finish the noodles & serve your dish To the pan of cooked vegetables, add the cooked noodles, sauce (carefully, as the liquid may splatter), and chopped bok choy leaves. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until combined and the noodles are thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the fried eggs. Garnish with the orange-chili peanuts and sliced green tops of the scallions. Enjoy!

To the pan of cooked vegetables, add the cooked noodles, sauce (carefully, as the liquid may splatter), and chopped bok choy leaves. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until combined and the noodles are thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the fried eggs. Garnish with the orange-chili peanuts and sliced green tops of the scallions. Enjoy!

1 Prepare the ingredients & make the sauce Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the peanuts. Using a zester or the small side of a box grater, finely grate the orange to get 1 teaspoon of zest. Halve the orange crosswise; squeeze the juice into a bowl. To the bowl of orange juice, add the soy glaze, yuzu kosho, and orange marmalade; stir to thoroughly combine.

2 Make the orange-chili peanuts In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the chopped peanuts, orange zest, and as much of the chili crisp as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted and fragrant. Transfer to a bowl. Wipe out the pan.

3 Fry the eggs In the same pan, heat a drizzle of olive oil on medium-high until hot. Carefully crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.

4 Cook the vegetables In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy stems and sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy stems and sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Cook the noodles Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.

6 Finish the noodles & serve your dish To the pan of cooked vegetables, add the cooked noodles, sauce (carefully, as the liquid may splatter), and chopped bok choy leaves. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until combined and the noodles are thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the fried eggs. Garnish with the orange-chili peanuts and sliced green tops of the scallions. Enjoy!

To the pan of cooked vegetables, add the cooked noodles, sauce (carefully, as the liquid may splatter), and chopped bok choy leaves. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until combined and the noodles are thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the fried eggs. Garnish with the orange-chili peanuts and sliced green tops of the scallions. Enjoy!

Nutrition

• Calories: 800