Sweet & Spicy Shrimp Lo Mein
Snap Peas, Bok Choy, Cabbage, Cilantro & Peanuts
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Sugar Snap Peas
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
1 unit
Lime
10 ounce
Shrimp
(Contains: Shellfish)
4.5 ounce
Lo Mein Noodles
(Contains: Wheat)
4 tablespoon
Sweet Soy Glaze
(Contains: Wheat, Sesame, Soy)
1 ounce
Sweet Thai Chili Sauce
1 teaspoon
Korean Chili Flakes
½ ounce
Peanuts
(Contains: Peanuts)
4 ounce
Bok Choy and Napa Cabbage
Not included in your delivery
Butter
(Contains: Milk)
Salt
Pepper
Cooking Oil
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. (TIP: For an extra-nutty crunch, toast peanuts in a hot dry pan!) Serve with remaining lime wedges on the side.
Shellfish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the sweet and spicy balance; some found it too sweet and added extra spice or lime for depth 🌶️.
- Ease of prep: Quick and easy to make, though some suggest cooking green beans longer or separately for better texture.
- Suggestions: Consider adding fresh garlic, sautéing veggies before shrimp, and rough-chopping peanuts for extra crunch and flavor.
- Portions: Several wanted more noodles or vegetables; the cabbage and bok choy cook down significantly.
- Texture: Some found the noodles broke easily; others suggest cutting green beans into bite-sized pieces for easier eating.
