Tangy Tamarind Shrimp Lo Mein
with Cabbage, Peanuts, Lime & Sriracha
- Peanuts
- Wheat
- Fish
- Soy
- Shellfish
This quick 20-minute meal features chewy lo mein noodles tossed with juicy chicken breast bites, crisp-tender cabbage and carrots, and our tangy-sweet tamarind sauce. It's finished with crunchy peanuts, lime, crisp scallions, and as much Sriracha as you can handle. The best part? You'll enjoy this better-than-take-out dinner straight from your own kitchen!
Ingredients
1 ounce
Peanuts
(Contains: Peanuts)
1 unit
Onion
2 unit
Scallions
1 unit
Lime
4 ounce
Coleslaw Mix
1 teaspoon
Sriracha
4.5 ounce
Lo Mein Noodles
(Contains: Wheat)
4 ounce
Tangy Tamarind Sauce
(Contains: Fish, Soy)
10 ounce
Shrimp
(Contains: Shellfish)
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Roughly chop peanuts. Halve, peel, and thinly slice onion. Trim and thinly slice scallions, separating whites from greens. Quarter lime.
• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes, then drain.
• While noodles cook, 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 to a plate. Wipe out pan.
• Heat a large drizzle of oil in pan used for peanuts over medium-high heat. Add onion and cook, stirring occasionally, until beginning to soften, 1-2 minutes. • Open package of chicken and drain off any excess liquid. Add chicken and scallion whites to pan; season with salt and pepper. Cook, stirring occasionally, until onion has softened and chicken is browned and cooked through, 4-6 minutes.
• Add coleslaw mix and tamarind sauce to pan with chicken mixture. Cook, stirring occasionally, until cabbage is tender, 2-3 minutes more. • Add drained noodles, half the peanuts, and a squeeze of lime juice (big squeeze for 4 servings); toss to coat. Taste and season with salt and pepper if desired.
• Divide chicken lo mein between shallow bowls; top with scallion greens and remaining peanuts. Serve with Sriracha and any 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 tasty, filling dish with its great sauce. Some found it a bit sweet, while others noted an aftertaste.
- Suggestions: Consider adding eggs, mushrooms, or zucchini noodles for more substance. Try adjusting sweetness to taste.
