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Shrimp Lo Mein
with Baby Bok Choy & Peanuts
20 minWellness at Blue Apron
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4 Servings
- Est. 610 Cals/serving
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This spin on a Chinese takeout favorite highlights our flavorful soy-miso sauce (brightened with a bit of heat from sambal oelek), which coats springy lo mein noodles, tender shrimp, and crisp baby bok choy. A garnish of roasted peanuts adds a final layer of crunchy texture and umami (or savory) flavor.
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fresh
ingredients
Title
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1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
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1 lb Fresh Lo Mein Noodles (Previously Frozen)
- 15 oz Baby Bok Choy
- 1 Tbsp Sambal Oelek
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⅓ cup Soy-Miso Sauce
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½ cup Asian-Style Sautéed Aromatics
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2 oz Sliced Roasted Red Peppers
- 3 Tbsps Roasted Peanuts
tried-and-true
kitchen tools
time-saving
tips & techniques
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 bok choy; cut off and discard the root end, then thinly slice crosswise. 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 opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
3
Cook the noodles:
While the shrimp and bok choy cook, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. 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 shrimp and 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 bok choy; cut off and discard the root end, then thinly slice crosswise. 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 opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
3
Cook the noodles:
While the shrimp and bok choy cook, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. 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 shrimp and noodles garnished with the chopped peanuts. Enjoy!
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