Sweet & Spicy Shrimp Lo Mein
Brussels Sprouts, Bok Choy, Cabbage, Cilantro & Peanuts
- Wheat
- Shellfish
- Sesame
- Soy
- Peanuts
- Milk
This saucy noodle stir-fry is packed with crisp green beans, hearty cabbage and bok choy, and succulent shrimp all tossed in a sauce that’s equal parts sweet, salty, and spicy. A squeeze of fresh lime juice brightens the dish while chopped peanuts, sprinkled on top, ties it all together with a crunchy finish.
Ingredients
ounce
Green Beans
4.5 ounce
Lo Mein Noodles
(Contains: Wheat)
1 ounce
Sweet Thai Chili Sauce
8 ounce
Brussels Sprouts
4 ounce
Bok Choy and Napa Cabbage
10 ounce
Shrimp
(Contains: Shellfish)
1 teaspoon
Korean Chili Flakes
4 tablespoon
Sweet Soy Glaze
(Contains: Wheat, Sesame, Soy)
1 unit
Lime
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Bring a medium pot of salted water to a boil. Wash and dry produce.
Trim green beans if necessary. Quarter lime. Roughly chop cilantro.
Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.
While noodles cook, rinse shrimp* under cold water, then pat dry with paper towels. Season all over with garlic powder.
Heat a large drizzle of oil in a large pan over high heat. Add shrimp, green beans, and bok choy and napa cabbage. Cook, stirring occasionally, until veggies are browned and tender and shrimp are opaque and cooked through, 4-6 minutes.
Stir sweet soy glaze, chili sauce, 1 TBSP butter (2 TBSP for 4 servings), and chili flakes to taste into pan with shrimp and veggies. Cook, stirring, until coated, 1-2 minutes. Remove from heat.
Stir in drained noodles and juice from two lime wedges (four wedges for 4) until thoroughly coated and combined. Taste and season with salt and pepper. (For 4, transfer everything to a large bowl to combine.)
Divide lo mein between shallow bowls. Garnish with peanuts and cilantro. (TIP: For an extra-nutty crunch, toast peanuts in a hot dry pan!) Serve with remaining lime wedges on the side.
