Shrimp Lo Mein with Baby Bok Choy & Peanuts

Shrimp Lo Mein

with Baby Bok Choy & Peanuts

20 MIN
4 Servings
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From the Test Kitchen

This quick-cooking spin on a Chinese takeout favorite highlights our flavorful soy-miso sauce (brightened with a bit of heat from sambal oelek), which coats springy noodles, tender shrimp, and crisp bok choy. Just before serving, we’re garnishing it all with roasted peanuts for a bit of crunch.

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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Shrimp Lo Mein with Baby Bok Choy & Peanuts
Title
  • 1⅛ lbs Shrimp
  • 1 lb Fresh Lo Mein Noodles (Previously Frozen)
  • 15 oz Baby Bok Choy
  • 1 Tbsp Sambal Oelek
  • 3 Tbsps Soy-Miso Sauce
  • ½ cup Asian-Style Sautéed Aromatics
  • 2 oz Sliced Roasted Red Peppers
  • 3 Tbsps Roasted Peanuts
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a large pot with water; cover and heat to boiling on high. Wash and dry the bok choy. Cut off and discard the root end of the bok choy; thinly slice. Roughly chop the peanuts. In a bowl, combine the soy-miso sauce, 1/4 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Cook the shrimp & bok choy:
2 Cook the shrimp & bok choy:

Pat the shrimp dry with paper towels. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until mostly opaque. Add the sliced bok choy, sauce, and sautéed aromatics. Cook, stirring frequently, 2 to 3 minutes, or until the bok choy is softened and the shrimp are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the noodles:
3 Cook the noodles:

While the shrimp and bok choy cook, using your hands, separate the noodles. Add to the pot of boiling water and cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Finish & serve your dish:
4 Finish & serve your dish:

Add the cooked shrimp and bok choy and peppers to the pot of cooked noodles. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the chopped peanuts. Enjoy! 

Tips from Home Chefs

Shrimp Lo Mein

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a large pot with water; cover and heat to boiling on high. Wash and dry the bok choy. Cut off and discard the root end of the bok choy; thinly slice. Roughly chop the peanuts. In a bowl, combine the soy-miso sauce, 1/4 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

2 Cook the shrimp & bok choy:

Pat the shrimp dry with paper towels. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until mostly opaque. Add the sliced bok choy, sauce, and sautéed aromatics. Cook, stirring frequently, 2 to 3 minutes, or until the bok choy is softened and the shrimp are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the shrimp & bok choy:
Cook the noodles:
3 Cook the noodles:

While the shrimp and bok choy cook, using your hands, separate the noodles. Add to the pot of boiling water and cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

4 Finish & serve your dish:

Add the cooked shrimp and bok choy and peppers to the pot of cooked noodles. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the chopped peanuts. Enjoy! 

Finish & serve your dish:
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