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Shrimp Lo Mein
with Baby Bok Choy & Peanuts
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Time20 min
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Servings4
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NutritionEst. 610 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
This quick-cooking spin on a Chinese takeout favorite highlights our flavorful soy-miso sauce (spiked with a bit of heat from sambal oelek), which coats springy noodles, tender shrimp, and crisp bok choy.
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fresh
ingredients
Title
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1⅛ lbs Shrimp
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1 lb Fresh Lo Mein Noodles (Previously Frozen)
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15 oz Baby Bok Choy
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1 Tbsp Sambal Oelek
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3 Tbsps Soy-Miso Sauce
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½ cup Asian-Style Sautéed Aromatics
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2 oz Sliced Roasted Red Peppers
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3 Tbsps Roasted Peanuts
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Fill a large pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. 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.
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. Serve the finished noodles garnished with the chopped peanuts. Enjoy!
1
Prepare the ingredients & make the sauce:
Fill a large pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. 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.
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. Serve the finished noodles garnished with the chopped peanuts. Enjoy!
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