Sweet & Spicy Shrimp Lo Mein
Snap Peas, Bok Choy, Cabbage, Cilantro & Peanuts
- Wheat
- Shellfish
- Sesame
- Soy
- Peanuts
- Milk
This saucy noodle stir-fry is packed with crisp sugar snap peas, 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
4.5 ounce
Lo Mein Noodles
(Contains: Wheat)
1 ounce
Sweet Thai Chili Sauce
4 ounce
Bok Choy and Napa Cabbage
10 ounce
Shrimp
(Contains: Shellfish)
1 teaspoon
Korean Chili Flakes
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Lime
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
4 ounce
Sugar Snap Peas
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
-
Bring a medium pot of salted water to a boil. Wash and dry produce.
-
Trim and remove strings from snap peas. 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, snap peas, 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. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many loved the sweet-and-spicy balance, though some found it too sweet and suggest using less sweet soy glaze or adding extra lime juice.
- Ease of prep: Super quick and easy to make with minimal chopping, though actual cook time often runs closer to 25-35 minutes rather than 15.
- Suggestions: Add bok choy and cabbage at the very end since they cook down quickly and can disappear into the dish.
- Portions: Generous shrimp portions that often provide satisfying leftovers, though some wanted more noodles and vegetables.
- Spice level: Most found it milder than expected; use all the chili flakes or add extra for more heat 🌶️
Reviews from our home cooks
We absolutely loved this one: delish! And easy. I'd double the bok choy quantity though because it totally disappeared into the mix once added (my husband said "there's bok choy in here?!"). Also, I think the green beans should go into pan a minute or so before the shrimp because they could have used slightly more cooking (they were a bit too firm still). Overall a great tasting meal - thank you!
Very quick and easy to make. I loved the flavor and the shrimp was delicious! I was very satisfied with the portion size for each person! I love noodles so this dish will be on a regular rotation!
Delicious!! A great mix of sweet and spicy. Plenty of shrimp. I wish I would've cut the green beans into bite-sized pieces, though.
The bok choy and Napa cabbage browned on the bottom of the pan, so I don't know if I'd cook them the same amount of time with the shrimp and green beans, but it was all delicious.
I did like the bok choy and cabbage, but the pre-chopped were too small, so the veg wasn't a highlight in the dish. Definitely needs more peanuts - they add crunch and a lot of flavor. Bites without the peanuts were not the same. The shrimp take so little time to cook, the veg probably should be started first and then add the shrimp so they don't overcook. Whenever a citrus fruit (lime, lemon) is used, don't miss the opportunity to use the zest for additional flavor!
Good, but get rid of the peanuts and double the amount of cabbage/bok choy, as it cooks down to nothing. Also sauté the beans a bit before adding the shrimp and cabbage/bok choy. Flavors are good.
Excellent flavor and easy to make. But the chopped bok choy doesn't travel well - it turned brown, sad and shaggy by Monday evening & I had to pick it out and throw it away. I added scallions and celery to bulk up the veg content after ditching the bok choy.
I liked all the ingredients. I would prefer a small head of bok choy or Napa cabbage to chop myself. The bag of chopped is always brown.
Doesn't really taste like lo mein but is delicious anyway. Would be excellent with sesame seeds!
Very flavorful. Plenty of shrimp. I added some more cabbage and also some diced green onions.
