Shrimp Lo Mein with Baby Bok Choy & Peanuts
Customer Favorite

Shrimp Lo Mein

with Baby Bok Choy & Peanuts

20 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Shrimp Lo Mein with Baby Bok Choy & Peanuts
Title
time-saving
tips & techniques
Sambal Oelek
How To: Properly Salt Cooking Water
Peanuts
How To: Hold a Chef's Knife
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, 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.

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 opaque and 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, 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.

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 shrimp and noodles garnished with the chopped peanuts. Enjoy! 

Tips from Home Chefs

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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, 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.

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

Finish & serve your dish:
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