Tamarind-Glazed Shrimp Lo Mein
with Green Beans, Bell Pepper & Toasted Peanuts
- Wheat
- Shellfish
- Sesame
- Soy
- Peanuts
This speedy lo mein brings together juicy diced chicken, crisp green beans, and bell pepper in a glossy tamarind-soy sauce that achieves the perfect balance of sweet, tangy, and savory. Garnished with toasted peanuts for crunch and fresh cilantro for brightness, the lo mein gets an extra kick from a finishing drizzle of Sriracha and squeeze of lime juice.
Ingredients
1 unit
Green Bell Pepper
4.5 ounce
Lo Mein Noodles
(Contains: Wheat)
1 unit
Onion
8 ounce
Green Beans
10 ounce
Shrimp
(Contains: Shellfish)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Lime
2 teaspoon
Sriracha
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
1 ounce
Peanuts
(Contains: Peanuts)
1 unit
Tamarind Paste
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Bring a large pot of salted water to a boil.
Heat a large dry pan over medium-high heat. Add peanuts and cook, stirring occasionally, until golden and fragrant, 2-3 minutes.
Turn off heat; transfer peanuts to a small bowl. Wipe out pan.
Once peanuts are cool enough to handle, roughly chop.
Wash and dry produce.
Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Trim green beans if necessary; cut into 1-inch pieces. Quarter lime. Roughly chop cilantro.
Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes.
Reserve ½ cup noodle cooking water (¾ cup for 4 servings), then drain.
While noodles cook, heat a large drizzle of oil in pan used for peanuts (use a large high-sided pan for 4 servings) over medium-high heat. Add bell pepper, onion, and green beans. Cook, stirring occasionally, until veggies are beginning to soften and brown, 5-7 minutes. Season with salt and pepper.
Turn off heat; transfer veggies to a plate. Reserve pan.
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken, garlic powder, salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.
While chicken cooks, in a second small bowl, combine sweet soy glaze, tamarind paste, half the Sriracha, ¼ cup reserved noodle cooking water, 1 tsp sugar, and a squeeze of lime juice (½ cup reserved noodle cooking water and 2 tsp sugar for 4 servings).
Reduce heat under pan with chicken to medium. Add veggies, drained noodles, and tamarind sauce. Cook, stirring, until noodles are saucy and well coated, 1-2 minutes. TIP: If noodles seem dry, add splashes of remaining reserved noodle cooking water as needed.
Remove from heat. Taste and season with a squeeze of lime juice and salt.
Divide lo mein between shallow bowls. Top with toasted peanuts, cilantro, and as much remaining Sriracha as you like. Serve with remaining lime wedges on the side.
